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Sweetbreads with Bacon
From Lowney's cook book, 1907
Serves 3
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
239Calories
9 gProtein
0 gCarbs
23 gFat
Full nutrition (31 nutrients)
Calories239 kcal
Protein9.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat23 g
Saturated Fat9.7 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol171 mg
Sodium50 mg
Potassium251 mg
Calcium3.2 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus261 mg
Zinc0.8 mg
Copper4 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0.5 mg
Vitamin B60 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 129. The excerpt below is the record exactly as published.
Sweetbreads with Bacon Cut cooked sweetbreads in inch pieces. Sprinkle with salt, cayenne, lemon juice and onion juice. Wrap in slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.