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Sweetbreads Sauted
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
81Calories
4 gProtein
0 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories81 kcal
Protein4.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat7.1 g
Saturated Fat4.2 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol79 mg
Sodium17 mg
Potassium122 mg
Calcium1 mg
Iron0.3 mg
Magnesium5.8 mg
Phosphorus133 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A54 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate5.5 mcg
Choline1.4 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 205. The excerpt below is the record exactly as published.
SWEETBREADS SAUTED. Split parboiled sweetbreads into two pieces. Wipe dry, sprinkle with salt, pepper and flour ; or season with salt and pepper, and egg-and-bread-crumb them. Saut^ in the blazer in hot olive oil, or butter
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