Brain Fritters
From The Cook County cook book, 1912
Serves 3
Serve very hot.
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 221. The excerpt below is the record exactly as published.
BRAIN FRITTERS.— Blanch the <brains by boiling them in salted water for 10 minutes. Throw into ice-cold water and leave for J4 hr. When cold, mash to a paste with a wooden spoon. Stir into them 2 eggs, beaten light, a tablespoon of melted 'butter, J/2 teaspoon of salt, and enough flour to make a fritter batter
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