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Brawn
From Royal Victoria cook book, 1900
Serves 4
Ready for use when cold and will keep for some time.
Presented as published in 1900. 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
698Calories
98 gProtein
3 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories698 kcal
Protein98 g
Carbohydrates3 g
Fiber1.2 g
Sugars0.2 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol299 mg
Sodium3800 mg
Potassium1593 mg
Calcium83 mg
Iron10 mg
Magnesium99 mg
Phosphorus944 mg
Zinc24 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C1 mg
Vitamin A33 mcg
Vitamin E1.2 mg
Vitamin K13 mcg
Vitamin B62.5 mg
Vitamin B1212 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)25 mg
Folate25 mcg
Choline280 mg
Caffeine0 mg
Water319 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 18. The excerpt below is the record exactly as published.
BRAWN.—A pig’s head weighing about 6 pounds, 4 pounds lean beef, boil each separately until quite tender, and chop fine, then add the following seasoning: 2 tablespoons of salt, 2 tablespoons pepper and cayenne
Cook this with the app: pantry check, scaling, and the assistant.