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A Fitless Hen
From Banquets of the nations, 1911
Serves 4
This dish is seldom seen at any table.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
111Calories
0 gProtein
1 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories111 kcal
Protein0.3 g
Carbohydrates0.8 g
Fiber0.1 g
Sugars0 g
Total Fat12 g
Saturated Fat6.6 g
Monounsaturated Fat4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol8.5 mg
Sodium1.1 mg
Potassium6.4 mg
Calcium0.8 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus6.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline1.2 mg
Caffeine0 mg
Water5.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 212. The excerpt below is the record exactly as published.
A Fitless Hen Sheep's Head Broth Fish and Sauce Hotch Potch Partan Bree Teased Skate Baked Stappit Haddies Mutton Collops and Cucumbers Stewed Sheep's Head Haggis Howtowdie and Drappit Eggs Dressed Lamb's Head Roast Grouse Apple Dumplings Rice Puddings in Skins Brunt Cream Hattit Kit Partan Pie Crappit Heids Crowdie Auld Man's Milk and Shortbread Fruit 535 BANQUETS OF THE NATIONS A Fitless Hen. This antique Scotch dish, which is now seldom seen at any table, is made of two parts of suet and one of oatmeal, with a seasoning of pepper, salt, and onions, as for white puddings ; the mixture is bound together with an egg
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