dairy-freenut-freesoy-freefish-freeshellfish-free
Fried Sweetbreads (Ris frits) a la Supreme
From The Swedish, French, American cook book, 1918
Serves 2
Serve for breakfast, dinner, luncheon, or supper, as an entree or in place of a joint.
Presented as published in 1918. 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
Nutrition per serving
13Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories13 kcal
Protein2.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol31 mg
Sodium8.4 mg
Potassium61 mg
Calcium0.4 mg
Iron0.1 mg
Magnesium2.9 mg
Phosphorus67 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C6.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate2.8 mcg
Caffeine0 mg
Water9.9 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 226. The excerpt below is the record exactly as published.
ried Sweetbreads ( Ris frits ) a la Supreme Cook sweetbreads [see recipe: Boiled Sweetbreads]. When cold, cut in slices; form them in the shape of cutlets, or any shape desired; dip in egg and bread crumbs, and fry in hot fat; sprinkle with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.