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Fried Sweetbreads

Fried sweetbreads are pan‑fried animal organs coated in egg and cracker meal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Fried Sweetbreads

Ingredients

Directions

Prepare the sweetbreads

  1. Soak the sweetbreads in cold water for 30 minutes.

  2. Remove all membranes and cook in salted water for 20 minutes.

  3. Transfer to cold water to harden.

Coat and fry

  1. Cut into desired sizes, dip in beaten egg, and roll in cracker meal.

  2. Fry in deep fat until golden brown.

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
Main protein; cooking firms its texture so the pieces hold their shape when fried.
Egg
Binds the cracker meal coating to the sweetbreads so it stays on during frying.
Cracker meal
Forms a crisp, browned crust when fried in deep fat.

The step that matters

Frying until golden brown. Frying at a steady heat browns the cracker meal coating and cooks the inside through. Oil that is too cool makes the coating greasy and soggy, while oil that is too hot browns the outside before the centre is heated.

“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.

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