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Boiled Stuffed Heart
From Handbook of practical cookery, 1886
Serves 4
A small onion may be added to the stuffing, soaked overnight in boiling water and chopped finely.
Presented as published in 1886. 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
389Calories
3 gProtein
18 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories389 kcal
Protein3.1 g
Carbohydrates18 g
Fiber0 g
Sugars0 g
Total Fat34 g
Saturated Fat19 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.1 g
Cholesterol24 mg
Sodium998 mg
Potassium38 mg
Calcium73 mg
Iron1.5 mg
Magnesium7.5 mg
Phosphorus55 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate38 mcg
Choline2 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 178. The excerpt below is the record exactly as published.
Boiled Stuffed Heart.— One ox heart, five ounces of suet, twelve table-spoonfuls of flour, one tea-spoonful baking- powder, one half table-spoonful salt, one half pint cold water
Cook this with the app: pantry check, scaling, and the assistant.