Brains
From Jane Hamilton's recipes, 1909
Remove the thin skin from the brains before cooking.
Presented as published in 1909. 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
2665Calories
27 gProtein
102 gCarbs
238 gFat
Full nutrition (34 nutrients)
Calories2665 kcal
Protein27 g
Carbohydrates102 g
Fiber1.8 g
Sugars0.4 g
Total Fat238 g
Saturated Fat92 g
Monounsaturated Fat106 g
Polyunsaturated Fat27 g
Omega-30 g
Cholesterol587 mg
Sodium7145 mg
Potassium402 mg
Calcium115 mg
Iron9.5 mg
Magnesium58 mg
Phosphorus344 mg
Zinc2.5 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A162 mcg
Vitamin E2.5 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)8.6 mg
Folate249 mcg
Choline408 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 8. The excerpt below is the record exactly as published.
BRAINS. Wash the brains well, and let them stand an hour in salt and water, then parboil them in water with a little salt in it. Beat two eggs well and add them to the brains of sixteen hogs, also beating in with the eggs about half a pint of flour or a little more, not less. After beating in the eggs and flour, season with salt and black pepper. Have a frying-pan with plenty of good sweet lard in it, drop in the batter by spoonfuls, fry to a light brown on one side, then turn and fry on the other. Half a pound of lard
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