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Sweetbreads Baked and Larded
From The "A1" cookery book, 1901
Serves 1
This is an entrée.
Presented as published in 1901. 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
287Calories
8 gProtein
3 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories287 kcal
Protein7.7 g
Carbohydrates3.5 g
Fiber0.1 g
Sugars1.3 g
Total Fat27 g
Saturated Fat9.5 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol90 mg
Sodium273 mg
Potassium199 mg
Calcium35 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus189 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C13 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate8.8 mcg
Choline19 mg
Caffeine0 mg
Water48 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 38. The excerpt below is the record exactly as published.
Sweetbreads Baked and Larded (entree). — Prepare them exactly as in the foregoing recipe, but instead of egg and bread- crumbing them, lard them with bacon and bake them in the oven, and baste with bacon fat. Sprinkle with minced parsley and serve with white sauce
Cook this with the app: pantry check, scaling, and the assistant.