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Calf's Brains and Tongue
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil the brains, a quarter of an hour.
Presented as published in 1892. 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
219Calories
2 gProtein
0 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories219 kcal
Protein2.1 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.1 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol253 mg
Sodium15 mg
Potassium39 mg
Calcium10 mg
Iron0.3 mg
Magnesium2.7 mg
Phosphorus39 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A187 mcg
Vitamin E0.8 mg
Vitamin K7.9 mcg
Vitamin B60 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.8 mcg
Choline5.2 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 287. The excerpt below is the record exactly as published.
Calf s Brains and Tongue. — liemovc the skin and the fibres, and wash the brains in several waters. Boil them in salt and water, and drain and chop them. Put them in a saucepan with haK a cupful of melted butter, a I tea-spoonful of parsley which has been boiled : and chopped, a tea-spoonful of lemon-juice, and ! a little salt and cayenne pei^per. Skin and j trim the boiled tongue
Cook this with the app: pantry check, scaling, and the assistant.