To Fry Hog Brains
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 44. The excerpt below is the record exactly as published.
To Fry Hog Brains. Take 1 pound of brains, skin and put in cold water with a lit- tle salt. Let it soak 1 hour, wash thoroughly, then have skillet hot ; with a large lump of melted butter add the brains. After they cook a while stir in 5 well-beaten eggs. When they begin to leave side of skillet they are done. Serve in a dish or on toast. Tripe. Take tripe, scrape and wash it, then soak 6 days in cold water, with a little salt, changing water frequently. Put on with water and cook all day. If you wish to keep it for some time cover witF cold vinegar and put in a jar. To serve for breakfast make a batter with 1 well-beaten egg and flour, cut tripe in strips, fry in hot lard. To stew tripe cut in blocks and put in a saucepan with water and cook % hour, then add 1 coffee cup of cream, salt and pepper, 1 table- spoon of butter, 1 of flour well blended, stir well, cook about 10 min- utes. Can add 2 hard-boiled eggs chopped, a little made mustard and vinegar if desired. To Pry Hog Brains. Take 1 pound of brains, soak in cold water with 1 tablespoon of salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.