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Braized Lamb Hearts
From The Cook County cook book, 1912
Serves 1
Season with Worcestershire or tomato sauce.
Presented as published in 1912. 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
349Calories
31 gProtein
6 gCarbs
22 gFat
Full nutrition (32 nutrients)
Calories349 kcal
Protein31 g
Carbohydrates5.6 g
Fiber1.8 g
Sugars0 g
Total Fat22 g
Saturated Fat1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol119 mg
Sodium1268 mg
Potassium690 mg
Calcium26 mg
Iron4.3 mg
Magnesium46 mg
Phosphorus347 mg
Zinc3.1 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A5 mcg
Vitamin E0.7 mg
Vitamin B60.5 mg
Vitamin B128.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.8 mg
Folate44 mcg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 222. The excerpt below is the record exactly as published.
BRAIZED LAMB HEARTS.— Wipe each, cut of¥ extra fat and take out partition walls. Stuff with preferred dressing, tie up and sew. Make Yz cup brown sauce in dish in which heart was seared. Put in double roasting-pan and cook in Aladdin or slow oven 3 to 5 hrs.
Cook this with the app: pantry check, scaling, and the assistant.