dairy-freenut-freesoy-freefish-freeshellfish-free
Sweetbread Cutlets
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
25Calories
4 gProtein
0 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories25 kcal
Protein4.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol63 mg
Sodium17 mg
Potassium122 mg
Calcium0.8 mg
Iron0.3 mg
Magnesium5.8 mg
Phosphorus133 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate5.5 mcg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 26. The excerpt below is the record exactly as published.
SWEETBEEAD CUTLETS. 2 sweetbreads Breadcrumbs 1 egg Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.