Sheep's Brains

Name: Sheep's Brains
Ingredients: six or eight brains; dipped into egg; bread-crumbs; seasoned with pepper; seasoned with salt; fried in boiling dripping or butter

From Hilda's diary of a Cape housekeeper, 1902

This dish is light and suitable for an invalid.

Presented as published in 1902. 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

72Calories

6 gProtein

0 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories72 kcal

Protein6.3 g

Carbohydrates0.4 g

Fiber0 g

Sugars0.2 g

Total Fat4.8 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium71 mg

Potassium69 mg

Calcium28 mg

Iron0.9 mg

Magnesium6 mg

Phosphorus99 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water38 g

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 33. The excerpt below is the record exactly as published.

sheep's brains, 69 Fe(K INVALID COOKERY. LEARN TO COOK! which are as light as sweetbreads and far less expensive, for I found by ordering the day before I could get six or eight brains for a shilling. They should first be washed in cold water, and then boiling water is poured over them which whitens them. They are then dipped into egg and bread-crumbs, seasoned with pepper and salt and fried for a few minutes in boiling dripping or butter

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