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Calf’s Brains, To Prepare
From Cookery for every household, 1914
Serves 1
The brains will be ready to use in various ways.
Presented as published in 1914. 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
72Calories
5 gProtein
1 gCarbs
5 gFat
Full nutrition (32 nutrients)
Calories72 kcal
Protein5.5 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat5.2 g
Saturated Fat1.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol1505 mg
Sodium63 mg
Potassium137 mg
Calcium22 mg
Iron1.3 mg
Magnesium6.5 mg
Phosphorus181 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin C5.4 mg
Vitamin A3.5 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B124.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate1.5 mcg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 380. The excerpt below is the record exactly as published.
Calf’s Brains, To Prepare Calf’s brains to be good must be very fresh,
Cook this with the app: pantry check, scaling, and the assistant.