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Sweetbread Cutlets with Asparagus Tips
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
19Calories
1 gProtein
0 gCarbs
2 gFat
Full nutrition (31 nutrients)
Calories19 kcal
Protein0.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol14 mg
Sodium4 mg
Potassium20 mg
Calcium0.3 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Caffeine0 mg
Water3.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 53. The excerpt below is the record exactly as published.
Sweetbread Cutlets with Asparagus Tips. Use parboiled sweetbreads cut into slices, and shaped into cutlet. Season with salt and pepper. Dip into egg, then into crumbs; fry in deep fat. Arrange on hot platter around asparagus tips that are well seasoned with drawn butter, salt and pepper
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