Larded Sweetbreads
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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
132Calories
4 gProtein
23 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories132 kcal
Protein4 g
Carbohydrates23 g
Fiber11 g
Sugars6.7 g
Total Fat6.5 g
Saturated Fat2.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol11 mg
Sodium127 mg
Potassium295 mg
Calcium141 mg
Iron0.9 mg
Magnesium23 mg
Phosphorus47 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C168 mg
Vitamin A4.8 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate33 mcg
Choline21 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 33. The excerpt below is the record exactly as published.
Larded Sweetbreads. — Lard the boiled sweetbreads with strips of bacon and lemon peel, having the bacon in the centre and peel on the sides. Lay in paper bag with brown gravy to half cover, and let them bake for an hour, or until brown. Arrange on a hot dish, thicken the gravy with a little flour and season with catsup, lemon juice and spices to taste
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