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Brawn
From The "A1" cookery book, 1901
Serves 1
A hard-boiled egg in the centre of each mould is an improvement.
Presented as published in 1901. 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
373Calories
7 gProtein
58 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories373 kcal
Protein6.9 g
Carbohydrates58 g
Fiber21 g
Sugars6.9 g
Total Fat19 g
Saturated Fat5.7 g
Monounsaturated Fat6 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium104 mg
Potassium744 mg
Calcium330 mg
Iron11 mg
Magnesium160 mg
Phosphorus130 mg
Zinc2 mg
Copper1.4 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A27 mcg
Vitamin E1.8 mg
Vitamin K37 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate75 mcg
Choline17 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 42. The excerpt below is the record exactly as published.
Brawn.— A pig’s head, r onion, 2 blades of mace, 4 cloves, 12 peppercorns, 2 bay-leaves, 4 allspice, cayenne, salt
Cook this with the app: pantry check, scaling, and the assistant.