Sheep's Brains Roasted
From À la mode cookery, 1902
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
19Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein0.4 g
Carbohydrates3.7 g
Fiber0.3 g
Sugars2.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.5 mg
Potassium8.8 mg
Calcium12 mg
Iron0.2 mg
Magnesium4.1 mg
Phosphorus1.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A2.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 32. The excerpt below is the record exactly as published.
Sheep's Brains Roasted Prepare the brains by soaking in cold water with a little salt for half an hour, remove the caul or skin which envelops them very gently, leave them in fresh water a little longer ; they should be simmered in about a pint of water, seasoned with a table-spoonful of vinegar, a clove of garlic, bay-leaf, thyme, and half a tea-spoonful of sugar, pepper
Cook this with the app: pantry check, scaling, and the assistant.