Pigs' Brains with Black Butter

Name: Pigs' Brains with Black Butter
Ingredients: Boil a bone with some onion, thyme and half a bay leaf; a couple tablespoons of vinegar; the delicate and delicious broth in which the brains were cooked

From Most for your money cookbook, 1938

Presented as published in 1938. 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

89Calories

6 gProtein

9 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories89 kcal

Protein6 g

Carbohydrates8.7 g

Fiber0.1 g

Sugars3.7 g

Total Fat2.9 g

Saturated Fat0.8 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.5 g

Cholesterol7.1 mg

Sodium339 mg

Potassium251 mg

Calcium12 mg

Iron0.7 mg

Magnesium10 mg

Phosphorus65 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.7 mg

Vitamin A3.9 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.7 mg

Folate13 mcg

Choline22 mg

Caffeine0 mg

Water232 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 42. The excerpt below is the record exactly as published.

PIGS' BRAINS WITH BLACK BUTTER Boil a bone with some onion, thyme and half a bay leaf, or use a beef cube in place of the bone, and in this broth slowly poach the pigs' brains for 15-20 minutes, then remove membranes and sim- mer the brains golden in blackened butter pepped up with a couple tablespoons of vinegar, using this for a sauce at the finish and saving the delicate and delicious broth in which the brains were cooked

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