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Sweetbread Fritters
From The art of cookery, 1899
Serves 4
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
22Calories
2 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein1.7 g
Carbohydrates4 g
Fiber1.6 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol16 mg
Sodium2430 mg
Potassium114 mg
Calcium29 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2.4 mcg
Choline0.7 mg
Caffeine0 mg
Water5.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 63. The excerpt below is the record exactly as published.
Sweetbread Fritters — Soak the sweetbreads in salted cold water half an hour. Then put them into slightly- salted boiling water, simmer gently until tender, remove from the fire, and let cool in the water in which they cooked. When cold remove the skin from them, then separate into their natural divisions, cut the larger pieces in two, so as to render them uniform in size, season lightly with salt and pepper
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