Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Original Brain Soup - Delicious
From The complete cook book, 1900
Serves 6
Serve immediately.
A modern interpretation · AI-generated from the original record
Ingredients
- two sets of calf brains
- one quart of boiling water
- two tablespoonfuls of lemon juice
- one tablespoonful of salt
- one quart of sweet milk
- one generous tablespoonful of butter
- one thin slice of breakfast bacon
Method
Wash and soak brains in ice water, then boil in water with lemon juice and salt.
In another pan, heat milk with butter and bacon.
Chop brains and combine with milk, then serve over crackers.
Nutrition per serving
650Calories
16 gProtein
114 gCarbs
31 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 7. The excerpt below is the record exactly as published.
ORIGINAL BRAIN SOUP— DELICIOUS. Wash and skin two sets of calf brains, and plump in ice water one hour. Now plunge them into one quart of boiling water with two tablespoonfulsof lemon juice and one tablespoonful of salt. Boil gently thirty min- utes. In another stewpan put one quart of sweet milk, one generous tablespoonful of butter, one thin slice of breakfast bacon
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