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Calf's Brains

Name: Calf's Brains
Yield: 1 servings
Ingredients: Beat the brains nicely; a little thyme; parsley; nutmeg; the yolk of an egg; flour

From Twentieth century home cook book, 1905

Serves 1

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

894Calories

43 gProtein

105 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories894 kcal

Protein43 g

Carbohydrates105 g

Fiber2.2 g

Sugars0.3 g

Total Fat33 g

Saturated Fat8.9 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol7305 mg

Sodium312 mg

Potassium908 mg

Calcium182 mg

Iron15 mg

Magnesium86 mg

Phosphorus1080 mg

Zinc4 mg

Copper1 mg

Manganese1.3 mg

Vitamin D0.9 mcg

Vitamin C37 mg

Vitamin A108 mcg

Vitamin E2.8 mg

Vitamin K62 mcg

Vitamin B60.7 mg

Vitamin B1223 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)17 mg

Folate246 mcg

Choline141 mg

Caffeine0 mg

Water208 g

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

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