dairy-freenut-freesoy-freefish-freeshellfish-free
Calf's Brains
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Garnish with parsley and green peas.
Presented as published in 1907. 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
406Calories
19 gProtein
58 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories406 kcal
Protein19 g
Carbohydrates58 g
Fiber5.4 g
Sugars10 g
Total Fat11 g
Saturated Fat2.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol939 mg
Sodium2881 mg
Potassium477 mg
Calcium189 mg
Iron5 mg
Magnesium51 mg
Phosphorus333 mg
Zinc2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C14 mg
Vitamin A83 mcg
Vitamin E0.9 mg
Vitamin K4.7 mcg
Vitamin B60.4 mg
Vitamin B123 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.1 mg
Folate118 mcg
Choline165 mg
Caffeine0 mg
Water195 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 18. The excerpt below is the record exactly as published.
CALF'S BRAINS. Throw them into ice cold water and let stand for an hour. Remove the fine skin and veins that are around them, place in a saucepan, cover with cold water and add one small onion, one teaspoonful of salt, a bay leaf and a couple of cloves. Simmer gently five minutes. Drain and place on the ice. After an hour cut them into several nice pieces, dip in eggs and bread crumbs
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