Calf's Brains with Hollandaise Sauce

Name: Calf's Brains with Hollandaise Sauce
Ingredients: Cut the brains in halves.; Place each piece on a round of bread which has been browned in butter.; Pour over the whole a Hollandaise sauce.; added, after taking it from the fire, the beaten yolk of an egg and a tablespoonful of parsley chopped very fine.

From Luncheons, 1902

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

629Calories

16 gProtein

59 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories629 kcal

Protein16 g

Carbohydrates59 g

Fiber2.3 g

Sugars13 g

Total Fat37 g

Saturated Fat9 g

Monounsaturated Fat15 g

Polyunsaturated Fat11 g

Omega-30.1 g

Cholesterol15 mg

Sodium1221 mg

Potassium467 mg

Calcium410 mg

Iron3.5 mg

Magnesium53 mg

Phosphorus310 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D3 mcg

Vitamin C7.6 mg

Vitamin A344 mcg

Vitamin E1 mg

Vitamin K76 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.4 mg

Folate34 mcg

Choline36 mg

Caffeine0 mg

Water198 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 28. The excerpt below is the record exactly as published.

Cut the brains in halves. Place each piece on a round of bread which has been browned in butter. Pour over the whole a Hollan- daise sauce, or a white sauce to which has been added, after taking it from the fire, the beaten yolk of an egg and a tablespoonful of parsley chopped very fine.

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