{"id":6821,"slug":"croquettes-of-calf-s-brains","title":"CROQUETTES OF CALF'S BRAINS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["brains","salt water","salt","pepper","a very little mace","a beaten egg","about one-half cup of bread crumbs","fat"],"ingredients_norm":["brain","salt water","salt","pepper","little mace","egg","bread crumb","fat"],"steps":["Lay the brains in salt water an hour, or until they look perfectly white.","Take out one at a time, pat with your hands to loosen the outer skin and pull it off.","Beat or rub them to a smooth paste with a wooden spoon.","Season with salt and pepper and a very little mace; add a beaten egg and about one-half cup of bread crumbs.","Heat fat in a spider and fry large spoonfuls of this mixture in it."],"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:w17:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c38827aebe793cedf469df2f774b080f22d128009e7ada77115a43e8c25adb9d","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/croquettes-of-calf-s-brains"}