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Brain Entree
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
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
73Calories
2 gProtein
4 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories73 kcal
Protein1.6 g
Carbohydrates3.8 g
Fiber0.1 g
Sugars0.9 g
Total Fat6.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol18 mg
Sodium85 mg
Potassium65 mg
Calcium5.2 mg
Iron0.2 mg
Magnesium2.8 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate3.4 mcg
Choline5.4 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 23. The excerpt below is the record exactly as published.
Brain Entree. Put into a fryingpan 2 large tablespoons of butter; make brown; add 1 tablespoon chopped tarragon and small clove garlic, 1 tablespoon chopped parsley, 1 cup bouillon or stock, 1 cup white wine, 2 tablespoons vinegar, 2 bay leaves
Cook this with the app: pantry check, scaling, and the assistant.