{"id":7349,"slug":"scrambled-eggs-with-brains","title":"SCRAMBLED EGGS WITH BRAINS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["brains","hot water for scalding","fresh water for boiling","a little fat","one teaspoon of chopped parsley","pinch of salt","three eggs"],"ingredients_norm":["brain","hot water for scalding","fresh water for boiling","little fat","parsley","salt","egg"],"steps":["Scald brains with hot water, clean and skin, and boil a few minutes in fresh water.","Melt a little fat in skillet, put in brains, finely chopped, and stir well until dry and done.","Add one teaspoon of chopped parsley, pinch of salt, and three eggs well-beaten.","Stir with a fork until eggs are evenly cooked, put on hot platter, and serve immediately."],"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:w57:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ab7891301357a9761f1d14204bf24dac3937328f6803e890f7983687989e8ffa","created_at":"2026-08-02T16:59:23Z","updated_at":"2026-08-02T16:59:23Z","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/scrambled-eggs-with-brains"}