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Sweetbread Sandwiches
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
53Calories
3 gProtein
8 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories53 kcal
Protein3 g
Carbohydrates8.4 g
Fiber0.7 g
Sugars1 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol16 mg
Sodium94 mg
Potassium64 mg
Calcium25 mg
Iron0.7 mg
Magnesium10 mg
Phosphorus62 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate14 mcg
Choline3.3 mg
Caffeine0 mg
Water8.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 74. The excerpt below is the record exactly as published.
Sweetbread Sandwiches. Parboil 1 set of sweetbreads, remove membranes and put through a grinder. Moisten with whipped cream, add a little lemon juice, cayenne pepper and salt. Spread on thin slices of buttered bread
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