Brains and Spinal Marrow
From Gancel's culinary encyclopedia of modern cooking, 1920
Spinal marrow is prepared in the same manner and is used mostly for garnishing.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 115. The excerpt below is the record exactly as published.
BRAINS AND SPINAL MARROW Cervelles et Amourettes Brains have no sapidity, as they contain a large pro¬ portion of albumine. Soak in water and take off th& thin skin which surrounds them, wash well in several different waters. Cook in water with a little lemon or vinegar, season highly
Cook this with the app: pantry check, scaling, and the assistant.