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Sweetbreads (Larded)
From The Ideal cook book, 1899
Serves 2
Presented as published in 1899. 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
102Calories
5 gProtein
0 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories102 kcal
Protein4.6 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat8.9 g
Saturated Fat3.4 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol70 mg
Sodium47 mg
Potassium135 mg
Calcium1.1 mg
Iron0.3 mg
Magnesium6.3 mg
Phosphorus137 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C12 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate6.1 mcg
Choline4.5 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 34. The excerpt below is the record exactly as published.
Sweetbreads (Larded)—Ingredients—A couple of sweet- breads, a few slips of bacon, onions, carrots, sweet herbs, pepper, salt, spice to taste, a small quantity of rich stock. Trim a couple of sweetbreads, soak them half an hour in tepid water, then parboil them for a few minutes, and lay them in cold water; when quite cold take them out, dry them, and lard them thickly with fine strips of bacon. Puta slice of fat bacon
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