dairy-freenut-freesoy-freefish-freeshellfish-free
Sweetbreads
From The new Annie Dennis cook book, 1905
Serves 2
If preferred, they may be parboiled before frying.
Presented as published in 1905. 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
234Calories
7 gProtein
20 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories234 kcal
Protein6.6 g
Carbohydrates20 g
Fiber0.7 g
Sugars0.1 g
Total Fat14 g
Saturated Fat5.2 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol74 mg
Sodium21 mg
Potassium151 mg
Calcium6.9 mg
Iron1.4 mg
Magnesium12 mg
Phosphorus159 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate40 mcg
Choline11 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 75. The excerpt below is the record exactly as published.
SWEETBREADS Sweetbreads There are two in a calf: one in the neck, and one near the heart; they are considered great delicacies. Select the largest. Before cooking, let them lie in cold water an hour, then plunge into hot water to whiten and harden, after which remove the outer cas- ing and the small pipes and slice thin. Roll in batter, or egg and cracker crumbs, seasoned to taste, and fry in boiling lard
Cook this with the app: pantry check, scaling, and the assistant.