Sweetbreads with Scrambled Eggs

Name: Sweetbreads with Scrambled Eggs
Ingredients: a pair of sweetbreads; three eggs; a little olive oil; slices of neatly-trimmed toast

From Luncheon, 1888

Presented as published in 1888. 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

215Calories

19 gProtein

1 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories215 kcal

Protein19 g

Carbohydrates1.1 g

Fiber0 g

Sugars0.6 g

Total Fat14 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium213 mg

Potassium207 mg

Calcium84 mg

Iron2.6 mg

Magnesium18 mg

Phosphorus297 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water114 g

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 18. The excerpt below is the record exactly as published.

Sweetbreads with Scrambled Eggs. — Boil a pair of sweetbreads three-quarters of an hour ; drain and cool them. Remove all skin and sinews, and cut the sweetbreads into neat square pieces. Put them in a frying pan with a little olive oil, and when hot break over them three eggs ; mix the eggs well with the sweetbreads. Have ready a few slices of neatly-trimmed toast

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