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Calf's Brains
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
22Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein0.6 g
Carbohydrates5.2 g
Fiber0.9 g
Sugars2.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1169 mg
Potassium81 mg
Calcium13 mg
Iron0.1 mg
Magnesium5.5 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline3.4 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 53. The excerpt below is the record exactly as published.
Calf's Brains. Soak brains as soon avS thej' come from the market in cold water for one hour, putting a teaspoon of salt in the water to whiten the brains. Then simmer in water, which has salt and one tablespoon of lemon juice, for twenty minutes. A little thyme, small piece of bay leaf and small onion
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