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Brawn
From Royal Victoria cook book, 1900
Serves 5
A traditional dish made from pig's head and beef.
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
566Calories
79 gProtein
2 gCarbs
26 gFat
Full nutrition (35 nutrients)
Calories566 kcal
Protein79 g
Carbohydrates1.8 g
Fiber0.7 g
Sugars0 g
Total Fat26 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol239 mg
Sodium3040 mg
Potassium1253 mg
Calcium65 mg
Iron8.1 mg
Magnesium77 mg
Phosphorus752 mg
Zinc19 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A4.4 mcg
Vitamin E0.7 mg
Vitamin K9.6 mcg
Vitamin B62 mg
Vitamin B129.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)20 mg
Folate19 mcg
Choline223 mg
Caffeine0 mg
Alcohol1.7 g
Water258 g
Estimated from matched ingredients across 5 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. Strain liquor that both meats have been boiled in
Cook this with the app: pantry check, scaling, and the assistant.