gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sweetbreads and Peas
From The Twin-city housewife, 1920
Serves 2
—Mrs. B. E. A. Ebert.
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
413Calories
51 gProtein
33 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein51 g
Carbohydrates33 g
Fiber13 g
Sugars13 g
Total Fat7.9 g
Saturated Fat2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol567 mg
Sodium163 mg
Potassium1660 mg
Calcium64 mg
Iron5.7 mg
Magnesium127 mg
Phosphorus1454 mg
Zinc6.3 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C202 mg
Vitamin A86 mcg
Vitamin E0.5 mg
Vitamin K56 mcg
Vitamin B60.5 mg
Vitamin B127.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)16 mg
Folate197 mcg
Choline64 mg
Caffeine0 mg
Water359 g
Estimated from matched ingredients across 2 servings.
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.