Fried Sweetbreads
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Ensure they are served immediately after frying.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 158. The excerpt below is the record exactly as published.
FRIED SWEETBREADS. Prepare the sweetbreads- by blanching them ; cut them across in slices half an inch thick, and season them lightly with pepper and salt ; have ready over the fire a frying- kettle half full of smoking-hot fat ; roll the slices of sweet- bread in finely sifted cracker or bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.