{"id":6832,"slug":"calf-s-brains-sour","title":"CALF'S BRAINS (SOUR)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["calf's brains","ice-water","cold salted water","half vinegar and half water","a crust of rye bread","one onion, cut up fine","ten whole peppers","one bay leaf","one or two cloves","a little salt","parsley"],"ingredients_norm":["calf's brain","ice water","cold salted water","vinegar and half water","crust of rye bread","onion","whole pepper","bay leaf","clove","little salt","parsley"],"steps":["Lay the brains in ice-water and then skin. They will skin easily by taking them up in your hands and patting them, this will help to loosen all the skin and clotted blood that adheres to them.","Lay in cold salted water for an hour at least.","Put on to boil in half vinegar and half water (a crust of rye bread improves the flavor of the sauce).","Add one onion, cut up fine, ten whole peppers, one bay leaf, one or two cloves and a little salt, boil altogether about fifteen minutes.","Serve on a platter and decorate with parsley. Eat cold."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w18:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b2602a36df47a653ab6713cf85c2336423abb8fb853f65fd65131fbb9eb0ad45","created_at":"2026-08-02T16:55:59Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/calf-s-brains-sour"}