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Calf's Brains, Fried
From Cassell's dictionary of cookery, 1892
Serves 2
Time to fry, four or five minutes. Sufficient for two persons.
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
838Calories
3 gProtein
1 gCarbs
94 gFat
Full nutrition (34 nutrients)
Calories838 kcal
Protein2.7 g
Carbohydrates1 g
Fiber0.4 g
Sugars0.2 g
Total Fat94 g
Saturated Fat58 g
Monounsaturated Fat27 g
Polyunsaturated Fat3.6 g
Omega-30.4 g
Cholesterol620 mg
Sodium35 mg
Potassium131 mg
Calcium50 mg
Iron1.1 mg
Magnesium10 mg
Phosphorus80 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A831 mcg
Vitamin E2.9 mg
Vitamin K213 mcg
Vitamin B60 mg
Vitamin B121.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate23 mcg
Choline23 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 286. The excerpt below is the record exactly as published.
Calf S Brains, Fried. — Wash the brains in several waters, take off the sldn and remove the fibres, then boil them in salt and water, with a little vinegtir, for ten minutes. Cut the brains into slices, moisten them with ^dncgar, salt and pepper, dip them in a little batter, and fry in boiling oil or butter. Fry a bunch of parsley
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