Brains (Spanish Style)
From Manual for army cooks, 1896
Presented as published in 1896. 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
735Calories
25 gProtein
137 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories735 kcal
Protein25 g
Carbohydrates137 g
Fiber8.4 g
Sugars20 g
Total Fat9.1 g
Saturated Fat2.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat4.7 g
Omega-30.5 g
Cholesterol0 mg
Sodium1200 mg
Potassium513 mg
Calcium553 mg
Iron8.7 mg
Magnesium82 mg
Phosphorus326 mg
Zinc2.5 mg
Copper0.4 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate36 mcg
Choline10 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 86. The excerpt below is the record exactly as published.
BRAINS (SPANISH STYLE). Soak brains an hour. Vein and prepare thoroughly . Beat till fine and foaming like omelet. Add one egg; tablespoonful dried bread crumbs; salt and pepper and a trifle of grated onion. Spread eiglit slices of fresh brea
Cook this with the app: pantry check, scaling, and the assistant.