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Brochettes of Calf’s Brains
From The encyclopædia of practical cookery, 1890
Serves 3
Dish them up in heaps like pyramids.
Presented as published in 1890. 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
161Calories
4 gProtein
17 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein4.3 g
Carbohydrates17 g
Fiber2.5 g
Sugars1.9 g
Total Fat9.1 g
Saturated Fat3.1 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol507 mg
Sodium479 mg
Potassium117 mg
Calcium79 mg
Iron2.8 mg
Magnesium17 mg
Phosphorus84 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.4 mg
Vitamin D0.1 mcg
Vitamin C4.2 mg
Vitamin A2.3 mcg
Vitamin E0.4 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate11 mcg
Choline5.2 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 65. The excerpt below is the record exactly as published.
Brochettes of Calf’s Brains.— (1) Take two or three Calf’s grains and boil them for a few minutes ; when cold divide them into halves, and cut each half into squares |-in. in thickness. Place these in a basin; add salt and mixed spices to taste, with a little finely-chopped parsley and mixed herbs sprinkled lightly over them. Cut some pieces of fat bacon the same size as the pieces of brain and arrange them alternately upon skewers, then dip them into melted butter and rasp some breadcrumbs
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