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Sweetbread Croquettes
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
179Calories
7 gProtein
22 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories179 kcal
Protein6.8 g
Carbohydrates22 g
Fiber1.4 g
Sugars1.9 g
Total Fat7 g
Saturated Fat3.2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol73 mg
Sodium243 mg
Potassium111 mg
Calcium65 mg
Iron1.7 mg
Magnesium16 mg
Phosphorus110 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C3.1 mg
Vitamin A43 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate39 mcg
Choline42 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 109. The excerpt below is the record exactly as published.
Sweetbread Croquettes. Soak sweetbreads in cold water with 1 dessertspoon of salt, then parboil them. When cold chop fine, remove stringy part. Have twice as much bread crumbs as sweetbreads; season with minced onion, salt and pepper, yolk of 1 egg, 1 tablespoon of melted but- ter, 1 tablespoon rich cream
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