Beef Heart Baked or Roasted
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
685Calories
20 gProtein
135 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories685 kcal
Protein20 g
Carbohydrates135 g
Fiber5.7 g
Sugars15 g
Total Fat6 g
Saturated Fat1.5 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.3 g
Cholesterol1.8 mg
Sodium2498 mg
Potassium441 mg
Calcium186 mg
Iron6.8 mg
Magnesium76 mg
Phosphorus250 mg
Zinc1.7 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate298 mcg
Choline26 mg
Caffeine0 mg
Water480 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 30. The excerpt below is the record exactly as published.
BEBF HEART BAKED OR ROASTED. Cut a beef heart in two, take out the strings from the in- side; wash it with warm water, rub the inside with pepper and salt, and fill it with a stuffing made of bread and but- ter moistened with water, and seasoned with pepper and salt, and, if liked, a sprig of thyme made fine; put it to* gether and tie a string around it, rub the outside with pep- per and salt; stick bits of butter on, then dredge flour over and set it on a trivet, or muffin rings, in a dripping-pan; put a pint of water
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