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Cutlets of Calves' Brains
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
63Calories
2 gProtein
10 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein2.5 g
Carbohydrates10 g
Fiber3 g
Sugars3.3 g
Total Fat2 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol376 mg
Sodium33 mg
Potassium195 mg
Calcium55 mg
Iron1.1 mg
Magnesium22 mg
Phosphorus72 mg
Zinc0.4 mg
Copper0.1 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C6.9 mg
Vitamin A1.3 mcg
Vitamin E0.6 mg
Vitamin K7.4 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline6.4 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 172. The excerpt below is the record exactly as published.
Cutlets of Calves' Brains Lay the brains in cold water to whiten. Put them in a stew pan with a little water, a tablespoonful of vinegar, an onion, two or three cloves, a little white wine, salt and white pepper
Cook this with the app: pantry check, scaling, and the assistant.