gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sweetbreads and Peas
From The Twin-city housewife, 1920
Serves 1
Serve hot.
Presented as published in 1920. 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
576Calories
86 gProtein
21 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein86 g
Carbohydrates21 g
Fiber8.3 g
Sugars8.2 g
Total Fat25 g
Saturated Fat3.8 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol1165 mg
Sodium313 mg
Potassium2570 mg
Calcium52 mg
Iron6.9 mg
Magnesium152 mg
Phosphorus2577 mg
Zinc8.8 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C281 mg
Vitamin A55 mcg
Vitamin E0.6 mg
Vitamin K36 mcg
Vitamin B60.4 mg
Vitamin B1215 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)25 mg
Folate194 mcg
Choline41 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 26. The excerpt below is the record exactly as published.
Sweetbreads and Peas Wash, trim and parboil the Sweetbreads, cooking them fifteen minutes. Cut into pieces and dip in egg, then in bread crumbs, and fry in hot butter. Boil the peas ten minutes; pour off all the water, season with salt and butter
Cook this with the app: pantry check, scaling, and the assistant.