Fried Calves' Brains, Tomato Sauce
From French dishes for American tables, 1886
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
184Calories
14 gProtein
8 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories184 kcal
Protein14 g
Carbohydrates8.3 g
Fiber2 g
Sugars4.6 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium642 mg
Potassium565 mg
Calcium77 mg
Iron3.1 mg
Magnesium34 mg
Phosphorus233 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C11 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 34. The excerpt below is the record exactly as published.
Fried Calves' Brains, Tomato Sauce. Boil four calves' brains as the preceding, drain them, and cut them into medium-sized pieces ; beat up two eggs, to which add a little salt and pepper ; dip the brains in the eggs and then sprinkle them with bread- 78 FRENCH DISHES. crumbs ; put plenty of lard in a frying-pan, and, when very hot, fry the brains, and also some parsley ; drain, and serve with a tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.