Scrambled Eggs with Calf's Brains
From Atlanta women's club cook book, 1921
Serves 4
To prepare calf's brains: Soak one hour in cold water to cover. Remove membrane, and par-boil 20 minutes in boiling salted, acidulated water. Drain, put on cold water; as soon as cold, drain again, and separate in small pieces.
Presented as published in 1921. 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
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 41. The excerpt below is the record exactly as published.
SCRAMBLED EGGS WITH CALF'S BRAINS. 4 eggs. 1/2 cup milk. 1/2 t-spoon salt. 1/3 t-spoon pepper. 2 tbls. butter. 1 calf's brain
Cook this with the app: pantry check, scaling, and the assistant.