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Scalloped Brains
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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
19Calories
1 gProtein
2 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories19 kcal
Protein1.1 g
Carbohydrates2 g
Fiber0.5 g
Sugars1.1 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol188 mg
Sodium133 mg
Potassium124 mg
Calcium7.8 mg
Iron0.5 mg
Magnesium6.4 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C3.4 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.2 mcg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 56. The excerpt below is the record exactly as published.
Scalloped Brains Parboil brains ; sprinkle with salt, pepper and lemon juice. Cut in inch pieces. Arrange in layers in buttered baking dish, alternating with Tomato Sauce
Cook this with the app: pantry check, scaling, and the assistant.