Brains
From Practical West African cookery, 1910
Presented as published in 1910. 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
352Calories
8 gProtein
76 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories352 kcal
Protein7.5 g
Carbohydrates76 g
Fiber5.3 g
Sugars0.5 g
Total Fat6 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol10 mg
Sodium1076 mg
Potassium140 mg
Calcium307 mg
Iron32 mg
Magnesium30 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A8.4 mcg
Vitamin E0.1 mg
Vitamin K33 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate131 mcg
Choline13 mg
Caffeine0 mg
Water391 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 48. The excerpt below is the record exactly as published.
Brains. (1). Sheep’s brains. | 1 berkono or a pinch of pepper, i pint boiling water. j A pinch of salt. 1 teaspoon butter. j (A tomato and a few sprigs 1 teaspoon vinegar. 1 of parsley). 1. Wash and soak the brains in cold water. Then carefully skin them. 2. Put the pepper and salt in the boiling water, put in the brains and boil them rapidly for three minutes. Take them out and drain them. 3. Melt the butter, mix it with the vinegar and pour over the brains. A sliced tomato and some sprigs of parsley
Cook this with the app: pantry check, scaling, and the assistant.