vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Brain Cakes
From Modern cookery, in all its branches, 1884
Serves 4
Using two yolks makes the cakes more delicate.
Presented as published in 1884. 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
19Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein1.6 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium310 mg
Potassium20 mg
Calcium11 mg
Iron0.3 mg
Magnesium2.6 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A21 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate6.5 mcg
Choline37 mg
Caffeine0 mg
Water9.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 164. The excerpt below is the record exactly as published.
BRAIN CAKES. Wash and soak the brains well in cold water, and afterwards in hot; free them from the skin and large fibres, and boil them in water, slightly salted, from two to three minutes ; beat them up with a tea- spoonful of sage very finely chopped, or with equal parts of sage and oarsley, half a teaspoonful or rather more of salt, half as much mace, a little white pepper or cayenne, and one egg
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