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Calf’s Brains, Cutlets of
From Harper's cook book encyclopædia, 1902
Serves 4
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
51Calories
1 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories51 kcal
Protein1.3 g
Carbohydrates10 g
Fiber3.5 g
Sugars1.7 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2434 mg
Potassium86 mg
Calcium46 mg
Iron1.5 mg
Magnesium17 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A0.2 mcg
Vitamin E0.2 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.5 mcg
Choline3.2 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 437. The excerpt below is the record exactly as published.
Calf’s Brains, Cutlets of VEAL Calf’s Head to keep them white. Serve with hot tomato sauce. Calf’s Brains, Cutlets of. — Lay the brains in cold water to whiten. Put them in a stewpan with a little water, a table-spoonful of vinegar, an onion, two or three cloves, a little white wine, salt, and white pepper
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