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Braised Calf's Head
From The encyclopædia of practical cookery, 1890
Serves 4
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
1357Calories
28 gProtein
7 gCarbs
124 gFat
Full nutrition (34 nutrients)
Calories1357 kcal
Protein28 g
Carbohydrates7.4 g
Fiber0.3 g
Sugars2 g
Total Fat124 g
Saturated Fat49 g
Monounsaturated Fat55 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol297 mg
Sodium471 mg
Potassium553 mg
Calcium46 mg
Iron2.2 mg
Magnesium39 mg
Phosphorus316 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C9.1 mg
Vitamin A69 mcg
Vitamin E1.3 mg
Vitamin K103 mcg
Vitamin B60.6 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)10 mg
Folate42 mcg
Choline133 mg
Caffeine0 mg
Water318 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 77. The excerpt below is the record exactly as published.
Braised Calf's Head. — Clean and bone the head. Prepare a sufficient quantity of finely-chopped lean veal and fat bacon to stuff it. Season the stuffing with sweet herbs, salt, and pepper, and bind it with the beaten yolks of two or three eggs. Stuff the head, sew it up securely to prevent the stuffing from falling out, and wrap it in a cloth. Line a braising-pan with slices of veal and bacon and a few slices of carrots, put in the head with a bunch of thyme and parsley and two bay- leaves ; season to taste with spice, and pour in 1 pint of broth and I pint of white wine
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