Baked Sweet-breads

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Known as an American recipe, with similar versions prepared across other nations.

Ingredients 17 ingredients

Possible health benefits

General information, not medical advice.

Bell pepper High in vitamin C · High in protein · Source of vitamin B6
High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.
Vitamin C contributes to normal collagen formation for the normal function of skin.
Vitamin C contributes to normal collagen formation for the normal function of teeth.
Vitamin C contributes to normal energy-yielding metabolism.
Vitamin C contributes to normal functioning of the nervous system.
Vitamin C contributes to normal psychological function.
Vitamin C contributes to the normal function of the immune system.
Vitamin C contributes to the protection of cells from oxidative stress.
Vitamin C contributes to the reduction of tiredness and fatigue.
Vitamin C contributes to the regeneration of the reduced form of vitamin E.
Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in protein · 1.7 g per 100 g, 25% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g
- Vitamin B6 contributes to normal cysteine synthesis.
- Vitamin B6 contributes to normal energy-yielding metabolism.
- Vitamin B6 contributes to normal functioning of the nervous system.
7 more authorised claims

Vitamin B6 contributes to normal homocysteine metabolism.
Vitamin B6 contributes to normal protein and glycogen metabolism.
Vitamin B6 contributes to normal psychological function.
Vitamin B6 contributes to normal red blood cell formation.
Vitamin B6 contributes to the normal function of the immune system.
Vitamin B6 contributes to the reduction of tiredness and fatigue.
Vitamin B6 contributes to the regulation of hormonal activity.
Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet
Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.
Bread High in thiamine · High in riboflavin · High in niacin · +8
High in thiamine · 0.4 mg per 100 g, 40% of the reference intake per 100 g
- Thiamine contributes to normal energy-yielding metabolism.
- Thiamine contributes to normal functioning of the nervous system.
- Thiamine contributes to normal psychological function.
1 more authorised claims

Thiamine contributes to the normal function of the heart.
Thiamin (also called vitamin B1) helps turn the food you eat into the energy you need. Thiamin is important for the growth, development, and function of the cells in your body. NIH fact sheet
High in riboflavin · 0.4 mg per 100 g, 31% of the reference intake per 100 g
- Riboflavin contributes to normal energy-yielding metabolism.
- Riboflavin contributes to normal functioning of the nervous system.
- Riboflavin contributes to the maintenance of normal mucous membranes.
6 more authorised claims

Riboflavin contributes to the maintenance of normal red blood cells.
Riboflavin contributes to the maintenance of normal skin.
Riboflavin contributes to the maintenance of normal vision.
Riboflavin contributes to the normal metabolism of iron.
Riboflavin contributes to the protection of cells from oxidative stress.
Riboflavin contributes to the reduction of tiredness and fatigue.
Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet
High in niacin · 4.8 mg per 100 g, 30% of the reference intake per 100 g
- Niacin contributes to normal energy-yielding metabolism.
- Niacin contributes to normal functioning of the nervous system.
- Niacin contributes to normal psychological function.
3 more authorised claims

Niacin contributes to the maintenance of normal mucous membranes.
Niacin contributes to the maintenance of normal skin.
Niacin contributes to the reduction of tiredness and fatigue.
Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet
High in folate · 105 µg per 100 g, 53% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims

Folate contributes to normal homocysteine metabolism.
Folate contributes to normal psychological function.
Folate contributes to the normal function of the immune system.
Folate contributes to the reduction of tiredness and fatigue.
Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
High in selenium · 30 µg per 100 g, 55% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims

Selenium contributes to the normal function of the immune system.
Selenium contributes to the normal thyroid function.
Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims

Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of iron · 3.0 mg per 100 g, 22% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims

Iron contributes to normal oxygen transport in the body.
Iron contributes to the normal function of the immune system.
Iron contributes to the reduction of tiredness and fatigue.
Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 16% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims

Copper contributes to normal hair pigmentation.
Copper contributes to normal iron transport in the body.
Copper contributes to normal skin pigmentation.
Copper contributes to the normal function of the immune system.
Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Source of manganese · 0.5 mg per 100 g, 25% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims

Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of protein · 9.5 g per 100 g, 13% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Contains choline · 84 mg per 100 g, at least 82.5 mg per 100 g
- Choline contributes to normal homocysteine metabolism.
- Choline contributes to normal lipid metabolism.
- Choline contributes to the maintenance of normal liver function.
Choline is a nutrient that is found in many foods. Your brain and nervous system need it to regulate memory, mood, muscle control, and other functions. NIH fact sheet
Nutrients per 100 g of “Bread, egg”, USDA FoodData Central.
Veal High in niacin · High in vitamin B6 · High in vitamin B12 · +7
High in niacin · 5.5 mg per 100 g, 35% of the reference intake per 100 g
- Niacin contributes to normal energy-yielding metabolism.
- Niacin contributes to normal functioning of the nervous system.
- Niacin contributes to normal psychological function.
3 more authorised claims

Niacin contributes to the maintenance of normal mucous membranes.
Niacin contributes to the maintenance of normal skin.
Niacin contributes to the reduction of tiredness and fatigue.
Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet
High in vitamin B6 · 0.4 mg per 100 g, 32% of the reference intake per 100 g
- Vitamin B6 contributes to normal cysteine synthesis.
- Vitamin B6 contributes to normal energy-yielding metabolism.
- Vitamin B6 contributes to normal functioning of the nervous system.
7 more authorised claims

Vitamin B6 contributes to normal homocysteine metabolism.
Vitamin B6 contributes to normal protein and glycogen metabolism.
Vitamin B6 contributes to normal psychological function.
Vitamin B6 contributes to normal red blood cell formation.
Vitamin B6 contributes to the normal function of the immune system.
Vitamin B6 contributes to the reduction of tiredness and fatigue.
Vitamin B6 contributes to the regulation of hormonal activity.
Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet
High in vitamin B12 · 2.3 µg per 100 g, 91% of the reference intake per 100 g
- Vitamin B12 contributes to normal energy-yielding metabolism.
- Vitamin B12 contributes to normal functioning of the nervous system.
- Vitamin B12 contributes to normal homocysteine metabolism.
5 more authorised claims

Vitamin B12 contributes to normal psychological function.
Vitamin B12 contributes to normal red blood cell formation.
Vitamin B12 contributes to the normal function of the immune system.
Vitamin B12 contributes to the reduction of tiredness and fatigue.
Vitamin B12 has a role in the process of cell division.
Vitamin B12 is a nutrient that helps keep your body’s blood and nerve cells healthy and helps make DNA, the genetic material in all of your cells. NIH fact sheet
High in protein · 19 g per 100 g, 38% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin D · 1.3 µg per 100 g, 26% of the reference intake per 100 g
- Vitamin D contributes to normal absorption/utilisation of calcium and phosphorus.
- Vitamin D contributes to normal blood calcium levels.
- Vitamin D contributes to the maintenance of normal bones.
4 more authorised claims

Vitamin D contributes to the maintenance of normal muscle function.
Vitamin D contributes to the maintenance of normal teeth.
Vitamin D contributes to the normal function of the immune system.
Vitamin D has a role in the process of cell division.
Vitamin D is a nutrient you need for good health. It helps your body absorb calcium, one of the main building blocks for strong bones. NIH fact sheet
Source of riboflavin · 0.3 mg per 100 g, 20% of the reference intake per 100 g
- Riboflavin contributes to normal energy-yielding metabolism.
- Riboflavin contributes to normal functioning of the nervous system.
- Riboflavin contributes to the maintenance of normal mucous membranes.
6 more authorised claims

Riboflavin contributes to the maintenance of normal red blood cells.
Riboflavin contributes to the maintenance of normal skin.
Riboflavin contributes to the maintenance of normal vision.
Riboflavin contributes to the normal metabolism of iron.
Riboflavin contributes to the protection of cells from oxidative stress.
Riboflavin contributes to the reduction of tiredness and fatigue.
Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet
Source of phosphorus · 197 mg per 100 g, 28% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims

Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of zinc · 2.5 mg per 100 g, 25% of the reference intake per 100 g
- Zinc contributes to normal DNA synthesis.
- Zinc contributes to normal acid-base metabolism.
- Zinc contributes to normal carbohydrate metabolism.
15 more authorised claims

Zinc contributes to normal cognitive function.
Zinc contributes to normal fertility and reproduction.
Zinc contributes to normal macronutrient metabolism.
Zinc contributes to normal metabolism of fatty acids.
Zinc contributes to normal metabolism of vitamin A.
Zinc contributes to normal protein synthesis.
Zinc contributes to the maintenance of normal bones.
Zinc contributes to the maintenance of normal hair.
Zinc contributes to the maintenance of normal nails.
Zinc contributes to the maintenance of normal skin.
Zinc contributes to the maintenance of normal testosterone levels in the blood.
Zinc contributes to the maintenance of normal vision.
Zinc contributes to the normal function of the immune system.
Zinc contributes to the protection of cells from oxidative stress.
Zinc has a role in the process of cell division.
Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet
Source of selenium · 13 µg per 100 g, 24% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims

Selenium contributes to the normal function of the immune system.
Selenium contributes to the normal thyroid function.
Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
Contains choline · 97 mg per 100 g, at least 82.5 mg per 100 g
- Choline contributes to normal homocysteine metabolism.
- Choline contributes to normal lipid metabolism.
- Choline contributes to the maintenance of normal liver function.
Choline is a nutrient that is found in many foods. Your brain and nervous system need it to regulate memory, mood, muscle control, and other functions. NIH fact sheet
Nutrients per 100 g of “Veal, ground, raw”, USDA FoodData Central.
Flour Source of phosphorus · Source of copper · Source of manganese · +1
Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims

Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims

Copper contributes to normal hair pigmentation.
Copper contributes to normal iron transport in the body.
Copper contributes to normal skin pigmentation.
Copper contributes to the normal function of the immune system.
Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims

Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims

Selenium contributes to the normal function of the immune system.
Selenium contributes to the normal thyroid function.
Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.
Carrot High in vitamin A · Source of vitamin K · Source of potassium
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims

Vitamin A contributes to the maintenance of normal vision.
Vitamin A contributes to the normal function of the immune system.
Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.
Pork Source of potassium · Source of phosphorus · Source of zinc
Source of potassium · 318 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Source of phosphorus · 173 mg per 100 g, 25% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims

Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of zinc · 2.2 mg per 100 g, 22% of the reference intake per 100 g
- Zinc contributes to normal DNA synthesis.
- Zinc contributes to normal acid-base metabolism.
- Zinc contributes to normal carbohydrate metabolism.
15 more authorised claims

Zinc contributes to normal cognitive function.
Zinc contributes to normal fertility and reproduction.
Zinc contributes to normal macronutrient metabolism.
Zinc contributes to normal metabolism of fatty acids.
Zinc contributes to normal metabolism of vitamin A.
Zinc contributes to normal protein synthesis.
Zinc contributes to the maintenance of normal bones.
Zinc contributes to the maintenance of normal hair.
Zinc contributes to the maintenance of normal nails.
Zinc contributes to the maintenance of normal skin.
Zinc contributes to the maintenance of normal testosterone levels in the blood.
Zinc contributes to the maintenance of normal vision.
Zinc contributes to the normal function of the immune system.
Zinc contributes to the protection of cells from oxidative stress.
Zinc has a role in the process of cell division.
Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet
Nutrients per 100 g of “Pork, ground, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Prepare as directed, then double-bread, put in baking-pan with lump of butter on each and bake in oven until brown, basting with veal gi;avy.
Dish on toast or fried bread with the gravy, flavored with tablespoon mushroom catsup, poured over.
Or simply spread with butter, dredge with salt, pepper and flour and bake.
Or, after parboiling, lard with very narrow strips of fat salt pork not larger than a toothpick, taking deep, long stitches or they will break out, and roast brown in a moderate oven, basting often with butter and water.
Serve with white sauce or tomato sauce poured over.
For Sweetbreads with Oreen Pease, lard five sweet-breads as above, put on fire with half pint water, and let stew slowly for half an hour, take out and put in a small dripping pan with a little butter and a sprinkle of flour ;
brown slightly, add half a gill milk and water, and season with pepper ;
heat a half pint of cream, and stir it in the gravy in pan.
Have pease ready boiled and seasoned, place the sweet-breads in the center of the dish, pour the gravy over, and put pease around.
Or serve the pease heaped in center with sweet-breads around, and gravy poured round edge of dish.
Some parboil in quart water, teaspoon salt and tablespoon vinegar, then throw into cold water and when cold, lardlas above put in baking pan on top of layer of trimmings of pork, and put over them a little onion, four or five slices carrot, half stalk celery and sprig of parsley, all chopped fine, and pepper and salt.
Bake twenty minutes in hot oven.
Cut a slice of bread into an oval or any fancy shape and fry in a little hot butter, browning well ;
put this in center of hot platter, on which place the sweet-breads and serve pease or tomato sauce around, Baked Sweet-Breads ivith Orange Juice form a very elegant dish.
Parboil and blanch sweetbreads as directed, score them deeply on top, lay in a buttered baking pan, season with salt and pepper, and squeeze juice of a sour orange over them, quiclily brown in hot oven ;
pour over the drippings from the pan and garnish with sliced sour oranges.

Plating

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Music from United States

19 recordings, free to play here.

Hesitation blues - Al Bernard 1919

1919

“Hesitation blues - Al Bernard 1919”, via Wikimedia Commons (converted to MP3) · Public domain (recording published by 1925)Source

About it

Cuisine: American
Yield: Not stated

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Cookware for this recipe

Frying pan
Saucepan
Chef's knife
Cutting board
Wooden spoon
Pastry brush