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Brain Cutlets
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein5.9 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.1 g
Total Fat5 g
Saturated Fat1.4 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol846 mg
Sodium67 mg
Potassium103 mg
Calcium25 mg
Iron1.1 mg
Magnesium6.3 mg
Phosphorus140 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C2.7 mg
Vitamin A42 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B122.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline74 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 26. The excerpt below is the record exactly as published.
BEAIN CUTLETS. 2 sheep's brains Chopped parsley 1 egg A little flour Breadcrumbs Clarified dripping Mode. — Wash the brains and remove the fibres, soak them in warm salt and water for half an hour, dry them in a clean towel, shake over them a little flour, pepper
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