Jewish Stewed Brains

Name: Jewish Stewed Brains
Ingredients: Clean and stew the brains with ^ cup of vinegar; i sliced onion; salt; pepper; a tablespoonful of brown sugar; yi cup of raisins

From 365 foreign dishes, 1908

Presented as published in 1908. 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

417Calories

5 gProtein

103 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories417 kcal

Protein4.8 g

Carbohydrates103 g

Fiber6.8 g

Sugars81 g

Total Fat0.4 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium37 mg

Potassium944 mg

Calcium112 mg

Iron2.1 mg

Magnesium52 mg

Phosphorus142 mg

Zinc0.6 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K3.9 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.9 mg

Folate33 mcg

Choline20 mg

Caffeine0 mg

Water262 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 7. The excerpt below is the record exactly as published.

Jewish Stewred Brains. Clean and stew the brains with ^ cup of nnegar, i sliced onion, salt and pepper. Add a tablespoonful of brown sugar, yi cup of raisins

Cook this with the app: pantry check, scaling, and the assistant.