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Beef Heart, Stuffed and Roasted
From Cookery for every household, 1914
Serves 1
Sausage meat may be used instead of veal stuffing.
Presented as published in 1914. 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
598Calories
40 gProtein
37 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories598 kcal
Protein40 g
Carbohydrates37 g
Fiber1.1 g
Sugars15 g
Total Fat33 g
Saturated Fat9.3 g
Monounsaturated Fat12 g
Polyunsaturated Fat7.1 g
Omega-30.1 g
Cholesterol274 mg
Sodium530 mg
Potassium625 mg
Calcium34 mg
Iron9.8 mg
Magnesium56 mg
Phosphorus455 mg
Zinc3.3 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D1.6 mcg
Vitamin C0.2 mg
Vitamin A20 mcg
Vitamin E3.3 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B1222 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)10 mg
Folate43 mcg
Choline37 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 349. The excerpt below is the record exactly as published.
Beef Heart, Stuffed and Roasted (Cceur de Boeuf Fare!) 1 beef heart. f pt. stock. Veal stuffing. Red-currant jelly. 1 tea-cupful dripping
Cook this with the app: pantry check, scaling, and the assistant.