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Baked Calf’s Head
From Original White House Cookbook, 1887
Serves 4
Presented as published in 1887. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium0.6 mg
Calcium1.8 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 81. The excerpt below is the record exactly as published.
BAKED CALF’S HEAD. Boil a calf’s head (after having cleaned it) until tender, then split it in two, and keep the best half (bone it if you like); cut the meat from the other in uniform pieces, the size of an oyster; put bits of butter, the size of a nutmeg, all over the best half of the head; sprinkle pepper over it, and dredge on flour until it looks white, then set it on a trivet or muffin rings in a dripping-pan; put a cup of water
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