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Sweetbreads Fried
From The home cook book, 1905
Serves 2
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
485Calories
48 gProtein
47 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein48 g
Carbohydrates47 g
Fiber1.5 g
Sugars0.3 g
Total Fat10 g
Saturated Fat2.8 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol660 mg
Sodium197 mg
Potassium1207 mg
Calcium34 mg
Iron5.5 mg
Magnesium69 mg
Phosphorus1318 mg
Zinc4.2 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C112 mg
Vitamin A40 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B127.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)14 mg
Folate140 mcg
Choline85 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 60. The excerpt below is the record exactly as published.
SWEETBREADS FRIED Wash and trim the sweetbreads, lay in a pan, and pour boiling water over them. Let stand for fifteen minutes. Beat one egg with one tablespoon of water, and have some cracker rolled fine and seasoned with salt and red pepper. Dip the sweetbreads first in the egg, and then in the cracker. Fry in just enough hot lard to cook
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