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Scalloped Sweetbreads

Name: Scalloped Sweetbreads
Yield: 4 servings
Ingredients: 1 pair sweetbreads; 1 tablespoon butter; 1 egg; Bread crumbs; Salt, pepper and flour

From The Institute cook book, 1913

Serves 4

Presented as published in 1913. 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

154Calories

7 gProtein

24 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories154 kcal

Protein6.9 g

Carbohydrates24 g

Fiber1.2 g

Sugars1.7 g

Total Fat5.6 g

Saturated Fat0.8 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol70 mg

Sodium220 mg

Potassium110 mg

Calcium58 mg

Iron1.9 mg

Magnesium16 mg

Phosphorus110 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.3 mcg

Vitamin C3.1 mg

Vitamin A20 mcg

Vitamin E0.2 mg

Vitamin K1.8 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.5 mg

Folate46 mcg

Choline41 mg

Caffeine0 mg

Water17 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 171. The excerpt below is the record exactly as published.

SCALLOPED SWEETBREADS 1 pair sweetbreads 1 tablespoon butter 1 egg Bread crumbs Salt, pepper and flour

Cook this with the app: pantry check, scaling, and the assistant.