dairy-freenut-freesoy-freefish-freeshellfish-free
Skewer of Sweet-Breads
From Superior cook book, 1905
Serves 3
Recipe by Mrs. Agnes M. Bartley.
Presented as published in 1905. 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
87Calories
4 gProtein
0 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories87 kcal
Protein4.3 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat7.5 g
Saturated Fat2.5 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol73 mg
Sodium144 mg
Potassium55 mg
Calcium10 mg
Iron0.4 mg
Magnesium4.1 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A28 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate7.8 mcg
Choline57 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 16. The excerpt below is the record exactly as published.
Skewer of Sweet-Breads. Parboil till' sweet-breads as before described; cut them into slices or scollops about h an inch or more thick. Sprinkle them with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.