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Brains
From The Twin-city housewife, 1920
Serves 1
Recipe by Mrs. P. H. Hanes.
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
Nutrition per serving
587Calories
41 gProtein
2 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories587 kcal
Protein41 g
Carbohydrates2.4 g
Fiber0 g
Sugars1.1 g
Total Fat45 g
Saturated Fat15 g
Monounsaturated Fat18 g
Polyunsaturated Fat7.7 g
Omega-30.1 g
Cholesterol1881 mg
Sodium458 mg
Potassium483 mg
Calcium179 mg
Iron5.9 mg
Magnesium39 mg
Phosphorus685 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6.3 mcg
Vitamin C2.7 mg
Vitamin A482 mcg
Vitamin E3.5 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B125 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.1 mg
Folate142 mcg
Choline889 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 22. The excerpt below is the record exactly as published.
Brains Pour boiling water over the brains and remove the skin, then rinse in cold water to whiten. Put in a frying pan and cover with boiling water and let cook until tender. Mash fine with a fork and let cook until dry. Add a large tablespoon of lard, and when boiling hot add six or seven well-beaten eggs. Season with a sage, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.