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Ox Brains, Fried
From Cassell's dictionary of cookery, 1892
Serves 2
Time to fry: ten minutes. Probable cost: Is. 3d.
Presented as published in 1892. 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
15Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0.6 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars1.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3542 mg
Potassium70 mg
Calcium16 mg
Iron0.3 mg
Magnesium4.3 mg
Phosphorus8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1046. The excerpt below is the record exactly as published.
Ox Brains, Fried. — Wash the brains carefully in two or three waters, remove all the blood, sikin, and fibre, and lay them in warm water to blanch. Put them into boiling salt and water, and simmer gently for half an hour. Drain them, make them into balls the size of a small egg, dip them into beaten egg and finely-grated bread-crumbs, and fry them in plenty of hot fat until they are brightly browned all over. Place them on a hot dish, squeeze the juice of half a small lemon
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