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Tried Calf’s Brains with Tartar Sauce
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
567Calories
4 gProtein
35 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein4 g
Carbohydrates35 g
Fiber1.3 g
Sugars11 g
Total Fat45 g
Saturated Fat9 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat24 g
Omega-30 g
Cholesterol394 mg
Sodium1752 mg
Potassium211 mg
Calcium73 mg
Iron1 mg
Magnesium17 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A30 mcg
Vitamin E4.5 mg
Vitamin K131 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline21 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 66. The excerpt below is the record exactly as published.
Tried Calf’s Brains with Tartar Sauce. — Proceed as for Boiled Calf’s Brains with Black or Brown Butter, then dry the brains well in a napkin; bread them, and fry in hot grease for five minutes. Serve with i pint of Tartar sauce
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