gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Broiled Calf’s Brains with Shirred Butter
From The Swedish, French, American cook book, 1918
Serves 1
Serve for breakfast, luncheon, or dinner.
Presented as published in 1918. 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
36Calories
3 gProtein
0 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories36 kcal
Protein2.7 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat2.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol753 mg
Sodium32 mg
Potassium69 mg
Calcium11 mg
Iron0.6 mg
Magnesium3.3 mg
Phosphorus91 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin C2.7 mg
Vitamin A1.8 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B122.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate0.8 mcg
Caffeine0 mg
Water19 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 219. The excerpt below is the record exactly as published.
Broiled Calf’s Brains with Shirred Butter Cervelle de Veau grillee au Beurre Boil brains [see recipe: Boiled Calf’s Brains]. When cold, cut in slices about half inch thick; rub over with some good butter; put on a broiler and broil until golden brown on both sides. When serving, raise one on top of another on a platter, with some shirred butter around and some chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.