gluten-freenut-freesoy-freefish-freeshellfish-free
Fried Brains
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
344Calories
10 gProtein
63 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories344 kcal
Protein10 g
Carbohydrates63 g
Fiber3.1 g
Sugars1.4 g
Total Fat5 g
Saturated Fat1.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol469 mg
Sodium57 mg
Potassium180 mg
Calcium22 mg
Iron4.2 mg
Magnesium30 mg
Phosphorus172 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C1.3 mg
Vitamin A41 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate176 mcg
Choline80 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 68. The excerpt below is the record exactly as published.
FRIED BRAINS 1 Calf s Brain 1 Egg (beaten) Cornmeal, Butter, Parsley
Cook this with the app: pantry check, scaling, and the assistant.