vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Brains
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
325Calories
3 gProtein
22 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories325 kcal
Protein3.3 g
Carbohydrates22 g
Fiber0.6 g
Sugars2 g
Total Fat25 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9885 mg
Potassium176 mg
Calcium17 mg
Iron1.9 mg
Magnesium14 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A15 mcg
Vitamin E0.7 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate44 mcg
Choline1.5 mg
Caffeine0 mg
Water63 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 113. The excerpt below is the record exactly as published.
Baked Brains Mashed Potatoes Escalloped Asparagus Romaine Salad Greengage Ice Cream Coffee *Baked Brains—Prepare brain of an ox by washing and skimming it, and then steep it on back of range for 1 hour. Rub it with flour and salt, lay on it bits of Crisco, and set in oven, having added water to dish in which it is to bake. Bake it 1 hour, basting it often, and serve with mush- room sauce. Onion sauce may be substituted for the mushroom sauce
Cook this with the app: pantry check, scaling, and the assistant.