dairy-freenut-freesoy-freefish-freeshellfish-free
Brain Cakes
From Cassell's dictionary of cookery, 1892
Serves 1
They are appropriate as a garnish for calf's head a la tortue.
Presented as published in 1892. 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
189Calories
16 gProtein
3 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories189 kcal
Protein16 g
Carbohydrates2.6 g
Fiber0.9 g
Sugars0.6 g
Total Fat13 g
Saturated Fat3.9 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol1125 mg
Sodium174 mg
Potassium252 mg
Calcium82 mg
Iron2.8 mg
Magnesium22 mg
Phosphorus295 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C4.3 mg
Vitamin A201 mcg
Vitamin E1.9 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B123.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.2 mg
Folate52 mcg
Choline295 mg
Caffeine0 mg
Water96 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 253. The excerpt below is the record exactly as published.
Brain Cakes. — Boil the brains of a calf for ten minutes, and blanch them in cold water; then poimd them to a paste ^^'ith a tea-spoon- ful of chopped sage, quarter of a tea-spoonful of mace and cayenne, salt, pepper, and two well-beaten eggs. ]\Iake the paste into balls about the size of a florin ; when flattened, dip them into egg and fine bread-ci'um
Cook this with the app: pantry check, scaling, and the assistant.