Brain Fritters
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 220. The excerpt below is the record exactly as published.
Brain Fritters ( Beignet de Cervelle ) Cook a calf’s brain for ten minutes in water, with bay leaves, pep¬ per, and salt; chop in small pieces; take one cup milk and one cup bread, and soak the bread in the milk; add a small grated onion, pepper, salt, one tablespoon sherry, one tablespoon chopped parsley, and three tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.