Sweetbread
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
333Calories
14 gProtein
49 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories333 kcal
Protein14 g
Carbohydrates49 g
Fiber2.6 g
Sugars5.8 g
Total Fat8.4 g
Saturated Fat2.3 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol187 mg
Sodium554 mg
Potassium187 mg
Calcium135 mg
Iron3.9 mg
Magnesium29 mg
Phosphorus192 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.6 mg
Folate117 mcg
Choline161 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 29. The excerpt below is the record exactly as published.
SWEETBREAD. Three sweetbreads, egg, and bread-crumbs, oiled batter, three slices of toast, brown gravy. Choose large white sweetbreads; pat them into warm water to draw oat the blood, and to improve the color; let them remain for rather more than one hour; then pat them into boiling water, and allow them to simmer for about ten minutes, which renders them firm. Take them up, drain them, brush over the egg, sprinkle with bread- crumbe; dip them in egg again, and then into more bread-crumbs. Drop on them a little oiled butter
Cook this with the app: pantry check, scaling, and the assistant.