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1 servings
suggest servings
| 1 | pound | pork brains | |
| 1 | large | egg | beaten |
| 1/2 | cup | flour, all-purpose | |
| 1/2 | teaspoon | baking powder | |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
Soak brains in salt water a short time.
Cover with clear water and remove membrane.
Drain; beat in other ingredients with spoon. If too thin, add a small amount of flour; if too thick, add small amount of milk.
Fry on griddle until well done, turning once.
Serve on buns, of course.
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 72mg | 3% |
| Total Carbohydrate 49.0g | 16% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.0g | |
| Protein 13.0g | 26% |
| Vitamin A | 5% | Vitamin C | 0% | |
| Calcium | 8% | Iron | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This is a fantastic recipe, I followed ingredients and direcitons exaclty, and the galette was delicious, and I love the black olives mixing in whole wheat dough, looked nicer and very tasty, I think I will make it as a Christmas dish.
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