Creamed Brains
From The Henderson cook book, 1914
Serves 2
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
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 13. The excerpt below is the record exactly as published.
CREAMED BRAINS. Cook two sets of brains in cold, salted water until tender, then plunge into cold water to harden ; cut into small pieces and mix with cream sauce. Place in ramekins, sprinkle with cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.