Creamed Calf Brains

Name: Creamed Calf Brains
Ingredients: Parboil the brains; one tablespoonful of butter; a scant one of flour; half a pint of cream; Put in slowly the beaten yelk of one egg; Season with salt and pepper

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

904Calories

12 gProtein

15 gCarbs

99 gFat

Full nutrition (34 nutrients)

Calories904 kcal

Protein12 g

Carbohydrates15 g

Fiber0 g

Sugars0.2 g

Total Fat99 g

Saturated Fat49 g

Monounsaturated Fat19 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol459 mg

Sodium121 mg

Potassium309 mg

Calcium175 mg

Iron1.3 mg

Magnesium22 mg

Phosphorus244 mg

Zinc1.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K5.8 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.7 mg

Folate36 mcg

Choline147 mg

Caffeine0 mg

Water177 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 37. The excerpt below is the record exactly as published.

CREAMED CALF BRAINS. Parboil the brains. Blanch them and cut into small pieces. Put into a double boiler one tablespoonful of butter and a scant one of flour. Add half a pint of cream. Put in slowly the beaten yelk of one egg, stirring constantly. Season with salt and pepper

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