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Beef Heart Stuffed
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
31Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein0.8 g
Carbohydrates6.9 g
Fiber1.1 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium96 mg
Calcium15 mg
Iron0.2 mg
Magnesium8.3 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.1 mcg
Choline2.3 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 68. The excerpt below is the record exactly as published.
BEEF HEART STUFFED 1 Heart 2 Tablespoons Barley Flour 1 Sliced Onion 1 Stalk Celery, Chopped Fine Pepper, Salt, Butter
Cook this with the app: pantry check, scaling, and the assistant.