vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Calf's Brains
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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
47Calories
3 gProtein
4 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories47 kcal
Protein3.3 g
Carbohydrates3.6 g
Fiber0.2 g
Sugars1.4 g
Total Fat2.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium86 mg
Calcium17 mg
Iron0.5 mg
Magnesium6 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C19 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate22 mcg
Choline76 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 61. The excerpt below is the record exactly as published.
CALF'S BRAINS. Beat the brains nicely, adding a little thyme, parsley, nutmeg and few- drops of lemon juice. Mince the yolk of an egg and roll in flour. Make into small cakes and iry in hot fat
Cook this with the app: pantry check, scaling, and the assistant.