dairy-freenut-freesoy-freefish-freeshellfish-free
Fried Brains
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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
90Calories
4 gProtein
12 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein3.7 g
Carbohydrates12 g
Fiber0.6 g
Sugars0.4 g
Total Fat2.8 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol389 mg
Sodium111 mg
Potassium63 mg
Calcium29 mg
Iron1.1 mg
Magnesium6.4 mg
Phosphorus72 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C1.3 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate27 mcg
Choline21 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 439. The excerpt below is the record exactly as published.
FRIED BRAINS. Soak in hot water a few minutes, when they can be cleansed readily ; then cut into pieces ; salt" and pepper ; dip in beaten eggs ; roll in corn meal
Cook this with the app: pantry check, scaling, and the assistant.