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Sweetbreads Baked

Baked sweetbreads coated in beaten egg and bread crumbs, finished with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Sweetbreads Baked

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Trim and parboil the sweetbreads.

  2. Place them in a pan of cold water until cold.

  3. Dry the sweetbreads with a cloth and lay them in a pan.

Coat and bake

  1. Rub the sweetbreads with the beaten egg and sprinkle with bread crumbs.

  2. Melt butter in a saucepan, skim off the froth, and pour it over the sweetbreads.

  3. Bake at 350°F (175°C) for 30 minutes and serve hot.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweetbreads
Main protein; parboiling firms them so they hold their shape while baking.
Beaten egg
Binds the bread crumbs to the surface and helps the coating brown.
Bread crumbs
Form a crisp, golden crust over the sweetbreads in the oven.
Butter
Adds richness and moisture, and helps the crust brown as it bakes.

The step that matters

Parboil the sweetbreads. Parboiling and then chilling in cold water firms the tissue and removes surface impurities, so the sweetbreads stay tender and clean rather than becoming soft or greasy in the oven.

“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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