vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Baked Sheeps-Head
From The new practical housekeeping, 1890
Serves 4
Sardine Sauce is a capital fish sauce.
Presented as published in 1890. 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
144Calories
6 gProtein
14 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories144 kcal
Protein5.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat7.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium221 mg
Calcium42 mg
Iron0.3 mg
Magnesium17 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E1.4 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water383 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 213. The excerpt below is the record exactly as published.
Baked Sheeps-Jiead, — When ready for cooking, salt and pepper well, gash the sides in three or four places, mince four onions fine, add one pint bread-crumbs, a little finely minced fat meat, yolks oi two eggs ; blend all together ; season with a little cayenne pepper, salt and thyme ; with this stuff the fish and fill gashes on the out- side ; sprinkle over with flour and black pepper ; bake slowly in a large pan with one quart hot water
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