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Brain Fritters
From How we cook in Tennessee .., 1906
Serves 1
Recipe by Marion Harland.
Presented as published in 1906. 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
372Calories
23 gProtein
35 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories372 kcal
Protein23 g
Carbohydrates35 g
Fiber6.3 g
Sugars6.2 g
Total Fat17 g
Saturated Fat5.9 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol2458 mg
Sodium9917 mg
Potassium813 mg
Calcium330 mg
Iron6.2 mg
Magnesium77 mg
Phosphorus550 mg
Zinc2.4 mg
Copper0.6 mg
Manganese3.4 mg
Vitamin D2.2 mcg
Vitamin C8 mg
Vitamin A131 mcg
Vitamin E1.6 mg
Vitamin K41 mcg
Vitamin B60.4 mg
Vitamin B128.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.2 mg
Folate55 mcg
Choline172 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 30. The excerpt below is the record exactly as published.
Brain Fritters. — After washing and ridding the brains of fibres and skin, drop them into boiling water and cook gently for fifteen minutes, then throw into ice cold water. When they are stiff and white, wipe and mash them to a batter, seasoning with salt and pepper. Beat into this one egg, half cup milk and two or three tablespoons of prepared flour
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