Brains Scrambled with Egg

Name: Brains Scrambled with Egg
Ingredients: 1 hour in cold water; 20 minutes in salted water; 4 tablespoons of milk or water; 4 eggs; a small amount of butter substitute; chopped parsley

From Use and preparation of food, 1919

Presented as published in 1919. 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

286Calories

25 gProtein

1 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories286 kcal

Protein25 g

Carbohydrates1.4 g

Fiber0 g

Sugars0.7 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium286 mg

Potassium276 mg

Calcium114 mg

Iron3.5 mg

Magnesium25 mg

Phosphorus396 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water211 g

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 71. The excerpt below is the record exactly as published.

1 hour in cold water. liemove the membrane and par- boil 20 minutes in salted water to which a little vinegar or lemon juice has been added. Drain, separate into small pieces. To 4 eggs, lightly beaten, add 4 tablespoons of milk or water, salt, pepper, and i cup of the brains, and scramble in a small amount of butter substitute. Serve with chopped parsley

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