Calf's Brains A l'Atirore

Name: Calf's Brains A l'Atirore
Ingredients: Cut the brains into dice.; add the chopped whites of three or four hard-boiled eggs.; Add a teaspoonful of parsley chopped very fine.; a saltspoonful of salt.; Moisten with white sauce.; spread a thin layer of white bread crumbs wet with butter.

From Luncheons, 1902

Presented as published in 1902. 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

403Calories

28 gProtein

21 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories403 kcal

Protein28 g

Carbohydrates21 g

Fiber0.3 g

Sugars14 g

Total Fat22 g

Saturated Fat8.7 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol578 mg

Sodium622 mg

Potassium592 mg

Calcium387 mg

Iron2.4 mg

Magnesium44 mg

Phosphorus519 mg

Zinc2.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.3 mcg

Vitamin C2 mg

Vitamin A428 mcg

Vitamin E1.7 mg

Vitamin K25 mcg

Vitamin B60.3 mg

Vitamin B123 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.9 mg

Folate92 mcg

Choline441 mg

Caffeine0 mg

Water312 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 28. The excerpt below is the record exactly as published.

Cut the brains into dice ; add the chopped whites of three or four hard-boiled eggs to each pair of brains. Add a teaspoonful of parsley chopped very fine, and a saltspoonful of salt. Moisten with white sauce and place the mixture in a baking-dish. Cover the top with crumbed yolks, and over the yolks spread a thin layer of white bread crumbs wet with butter.

Cook this with the app: pantry check, scaling, and the assistant.