Brain Patties
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
861Calories
20 gProtein
87 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories861 kcal
Protein20 g
Carbohydrates87 g
Fiber8.3 g
Sugars14 g
Total Fat50 g
Saturated Fat15 g
Monounsaturated Fat26 g
Polyunsaturated Fat6.1 g
Omega-30.1 g
Cholesterol19 mg
Sodium723 mg
Potassium797 mg
Calcium433 mg
Iron5.9 mg
Magnesium89 mg
Phosphorus368 mg
Zinc2 mg
Copper0.5 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A205 mcg
Vitamin E1.1 mg
Vitamin K60 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.8 mg
Folate116 mcg
Choline10 mg
Caffeine0 mg
Water226 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 18. The excerpt below is the record exactly as published.
BRAIN PATTIES. PdUs de Cervelles. 4 lb. puff pastrj7. 1 set of ox brains. 1 tablespoon ful of vinegar. \ pint of white sauce. 1 blade of mace. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.