vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Brain Cutlets
From Atlanta women's club cook book, 1921
Serves 2
Presented as published in 1921. 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
96Calories
6 gProtein
13 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories96 kcal
Protein5.7 g
Carbohydrates13 g
Fiber3.8 g
Sugars5.7 g
Total Fat3.1 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium552 mg
Potassium607 mg
Calcium65 mg
Iron2.9 mg
Magnesium36 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C54 mg
Vitamin A93 mcg
Vitamin E0.4 mg
Vitamin K205 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate36 mcg
Choline78 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 105. The excerpt below is the record exactly as published.
BRAIN CUTLETS. 1 set brains. 1 cup Post Toasties. 1 cup tomato sauce. 1 egg. 1 lemon. Parsley
Cook this with the app: pantry check, scaling, and the assistant.