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Calf’s Brains, Fried
From Harper's cook book encyclopædia, 1902
Serves 1
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
313Calories
17 gProtein
38 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein17 g
Carbohydrates38 g
Fiber13 g
Sugars5.7 g
Total Fat13 g
Saturated Fat3 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol3011 mg
Sodium9900 mg
Potassium1069 mg
Calcium268 mg
Iron8.4 mg
Magnesium98 mg
Phosphorus463 mg
Zinc2 mg
Copper0.8 mg
Manganese6.4 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A123 mcg
Vitamin E2 mg
Vitamin K458 mcg
Vitamin B60.5 mg
Vitamin B129.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate69 mcg
Choline19 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 438. The excerpt below is the record exactly as published.
Calfs Brains, Fried. — Cut the brains in four, and soak them in broth and white wine, to which add some slices of lemon, a little pepper, salt, thyme, laurel, cloves, parsley, and shallot
Cook this with the app: pantry check, scaling, and the assistant.