Calf's Brains A la Poulette

Name: Calf's Brains A la Poulette
Ingredients: Cut the brains in halves or quarters.; pour over the whole a white sauce made partly of stock; the beaten yolks of two eggs; a little cream added after the sauce is taken from the fire.; Arrange them in a circle around mushrooms.; Garnish with croutons.

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

350Calories

17 gProtein

23 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories350 kcal

Protein17 g

Carbohydrates23 g

Fiber0.9 g

Sugars14 g

Total Fat21 g

Saturated Fat6.8 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol34 mg

Sodium442 mg

Potassium632 mg

Calcium321 mg

Iron0.9 mg

Magnesium36 mg

Phosphorus329 mg

Zinc1.5 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C1.5 mg

Vitamin A199 mcg

Vitamin E2.1 mg

Vitamin K0.8 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.3 mg

Folate36 mcg

Choline12 mg

Caffeine0 mg

Water290 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 in halves or quarters. Arrange them in a circle around mushrooms and pour over the whole a white sauce made partlj^ of stock, and the beaten yolks of two eggs with a little cream added after the sauce is taken from the fire. Garnish with croutons

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