Skip to main content
Main

Pried Sweetbreads

Fried sweetbreads coated in egg and breadcrumbs, served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 ↓

Pried Sweetbreads

Ingredients

Directions

Prepare

  1. Soak the sweetbreads in warm water with ½ teaspoon salt for 1 hour to whiten them.

  2. Transfer them to cold water and boil for 10 minutes.

Coat and fry

  1. Slice the sweetbreads, brush with egg, and sprinkle with bread crumbs.

  2. Fry in 2 tablespoons of butter until golden.

Serve

  1. Serve with gravy.

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; the tender, mild meat that the rest of the dish is built around.
Egg
Binds the bread crumbs so they adhere evenly to the sliced sweetbreads.
Bread crumbs
Form a crisp, golden coating that contrasts with the soft interior.
Butter
Conducts heat in the pan and browns the coating, adding richness and nutty flavor.

The step that matters

Frying until golden. Butter browns quickly and can scorch before the coating is evenly golden. Browning comes from heat reacting with the crumbs and milk solids, so the pan must be hot enough to brown without burning.

“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

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes