Brains and Scrambled Eggs
Recipe No. 339 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 339 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Prepare brains as in recipe for breaded brains. Beat 120 eggs until light and fluffy; add 2 ounces (four mess kit spoons) salt, ¼ ounce (one mess kit spoon) pepper, four 14½-ounce cans evaporated milk and 1¾ quarts (1¾ No. 56 dippers) water; mix well. Pour brains into melted fat in frying pan; pour egg mixture over brains. Cook slowly, turning as eggs coagulate and become slightly brown. Avoid overcooking. Garnish with chopped parsley. Serve at once.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 339, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.