Skip to main content
Main

Fried Sweetbreads

Fried sweetbreads are soaked, split, coated in egg and cracker crumbs, and fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Fried Sweetbreads

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Soak sweetbreads in slightly salted water for 3 hours.

  2. Remove and dry them on a cloth.

  3. Split the sweetbreads in half.

Coat and fry

  1. Dip them in a beaten egg, then coat with cracker crumbs.

  2. Fry in hot lard at 400°F (200°C) for about 15 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sweetbreads
Provide the tender, delicate meat that is the main part of the dish.
Egg
Binds the cracker crumbs to the sweetbreads so the coating stays on during frying.
Cracker crumbs
Form a crisp, golden coating that browns in the hot lard.
Lard
Conducts heat for frying, crisping the crumb coating and browning its surface.

The step that matters

Drying the sweetbreads before coating. Surface moisture keeps the egg and crumbs from adhering evenly and steams the coating instead of letting it brown. Thorough drying helps the crumbs stick and crisp in the hot fat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes