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Croquettes of Calf's Brains
From Temperance cook book, 1887
Serves 2
These are nice with boiled spinach.
Presented as published in 1887. 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
4 gProtein
5 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories64 kcal
Protein4.2 g
Carbohydrates5.3 g
Fiber0.4 g
Sugars0.5 g
Total Fat2.8 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol93 mg
Sodium193 mg
Potassium52 mg
Calcium28 mg
Iron0.8 mg
Magnesium6.5 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0.2 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate21 mcg
Choline75 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 25. The excerpt below is the record exactly as published.
CROQUETTES OF CALF'S BRAINS. Wash the brains very thoroughly until they are free from mem- branous matter and perfectly white. Beat them smooth; season with a pinch of powdered sage, pepper and salt. Add two table- spoonfuls of fine bread crumbs moistened with milk, and a beaten egg
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