Eaviola

Ingredients

• Two sets of brains
• five cents' worth of spinach or two heads of lettuce
• one full cup of Italian cheese, grated
• a suspicion of sweet balm
• parsley
• thyme
• one full cup of cottage cheese or smearcase
• yolks of eight eggs
• one tablespoonful of salt
• one-half teaspoonful of dry mustard
• three tablespoonfuls of olive oil
• twenty-six rolled snow-flake crackers
• six buttons of garlic
• red pepper to taste

Method

1. 1

   Chop lettuce or spinach and garlic fine.

2. 2

   Wash and mash brains lightly, then mix with cottage cheese, egg yolks, salt, mustard, olive oil, pepper, spinach, cheese, and rolled crackers.

3. 3

   Parboil brains for ten minutes before adding.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 71. The excerpt below is the record exactly as published.

EAVIOLA— ORIGINAL. This recipe belonged to my grandmother and has never before been given to the public : Two sets of brains, five cents' worth of spinach or two heads of lettuce, one full cup of Italian cheese, grated, a suspicion of sweet balm, parsley and thyme; one full cup of cottage cheese or smearcase, yolks of eight eggs, one table- spoonful of salt, one-half teaspoonful of dry mustard, three tablespoonfuls of olive oil, twenty -six rolled snow- flake crackers, six buttons of garlic, and red pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.