Fried Calf's Brains
From 365 tasty dishes, 1906
Serve with brown, tomato, or tartare sauce.
Presented as published in 1906. 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
651Calories
49 gProtein
5 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories651 kcal
Protein49 g
Carbohydrates4.8 g
Fiber0 g
Sugars0 g
Total Fat47 g
Saturated Fat10 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat7.2 g
Omega-30 g
Cholesterol13653 mg
Sodium1155 mg
Potassium1243 mg
Calcium196 mg
Iron12 mg
Magnesium59 mg
Phosphorus1643 mg
Zinc4.6 mg
Copper1.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A32 mcg
Vitamin E4.5 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B1243 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)16 mg
Folate14 mcg
Choline0 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 4. The excerpt below is the record exactly as published.
Fried Calf's Brains. Drop the brains in cold water as soon as received. Change the water frequently until they look white and nice. Carefully remove tough muscles and, if possible, the outer membrane, the latter requiring careful hand- ling. Place in a saucepan, with j^ of a tea- spoonful of salt, I tablespoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.