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Calf's Brains, Creamed
From The household cook book, 1902
Serves 2
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
46Calories
2 gProtein
2 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories46 kcal
Protein2 g
Carbohydrates1.9 g
Fiber0 g
Sugars0.6 g
Total Fat3.4 g
Saturated Fat0.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol377 mg
Sodium72 mg
Potassium57 mg
Calcium22 mg
Iron0.4 mg
Magnesium3.7 mg
Phosphorus60 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C1.4 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B121.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate2 mcg
Choline2.1 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 452. The excerpt below is the record exactly as published.
CALF'S BRAINS, CREAMED.— Prepare, parboil and cut the calf's brains into small pieces as directed on page 136. Make the "White Sauce" given hereafter
Cook this with the app: pantry check, scaling, and the assistant.