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Calf's Brains
From The art of German cooking and baking, 1922
Serves 6
When the brains have been thus prepared, drip a few drops of lemon juice on and then bake, or, it may be served with lemon slices.
Presented as published in 1922. 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
46Calories
2 gProtein
6 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories46 kcal
Protein2.2 g
Carbohydrates5.7 g
Fiber0.2 g
Sugars0.6 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol31 mg
Sodium67 mg
Potassium28 mg
Calcium29 mg
Iron0.5 mg
Magnesium5.4 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate15 mcg
Choline26 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 22. The excerpt below is the record exactly as published.
CALF'S BRAINS. Quantity for 6 Persons. 3 calves' brains 1 egg Some salt % cup of grated rolls 1 pinch of pepper 1 qt. of water
Cook this with the app: pantry check, scaling, and the assistant.