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Fried Brain
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
36Calories
3 gProtein
0 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories36 kcal
Protein2.7 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat2.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol753 mg
Sodium32 mg
Potassium69 mg
Calcium11 mg
Iron0.6 mg
Magnesium3.3 mg
Phosphorus91 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin C2.7 mg
Vitamin A1.8 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B122.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate0.8 mcg
Caffeine0 mg
Water19 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 221. The excerpt below is the record exactly as published.
FRIED BRAIN.— Soak a calf's brain in cold water, then wipe dry. Dip flour or beaten &gg and sifted cracker crumbs, and fry on both sides in butter. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.