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Croquettes of Calf's Brains
From Cookery and housekeeping, 1882
Serves 3
These make a pleasant accompaniment to boiled spinach.
Presented as published in 1882. 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
64Calories
2 gProtein
11 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories64 kcal
Protein2.1 g
Carbohydrates11 g
Fiber0.7 g
Sugars0.5 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol8.5 mg
Sodium92 mg
Potassium29 mg
Calcium27 mg
Iron0.8 mg
Magnesium5.9 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K4.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate22 mcg
Choline15 mg
Caffeine0 mg
Water6.1 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 76. The excerpt below is the record exactly as published.
Croquettes of Calf's Brains. (American Recipe.) Wash the brains very thoroughly until they are free from membranous matter and perfectly white. Beat them smooth ; season with a pinch of powdered VEAL. l8i sage, pepper- and salt. Add two tablespoonsful of fine breadcrumbs moistened with milk, and a beaten egg. Roll into balls with floured hands, dip in beaten Qgg, then rusk-crumbs, and fry in butter or veal- dripping
Cook this with the app: pantry check, scaling, and the assistant.