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Sweetbread and Brains Fried a L'Italienne
From Practical household cookery, 1891
Serves 2
Serve hot.
Presented as published in 1891. 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
66Calories
7 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories66 kcal
Protein7 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat3.3 g
Saturated Fat4.4 g
Monounsaturated Fat35 g
Polyunsaturated Fat14 g
Omega-34.1 g
Cholesterol815 mg
Sodium49 mg
Potassium191 mg
Calcium13 mg
Iron0.9 mg
Magnesium9.3 mg
Phosphorus225 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A1.8 mcg
Vitamin E9.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B123.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate6.3 mcg
Choline0 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 65. The excerpt below is the record exactly as published.
SWEETBREAD AND BRAINS FRIED A LTTALIENNE Take two sweetbreads and two brains, prepared as indi- cated above, and cut each in scollops of about an inch thick. Mix well in a dish, a gill of good oil, half a gill of vinegar, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.