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Bullock's Heart (a la Mode)
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for five or six persons.
Presented as published in 1892. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (21 nutrients)
Calories4.2 kcal
Protein0.1 g
Carbohydrates1.1 g
Fiber0.1 g
Total Fat0 g
Saturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium16 mg
Calcium1.3 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus0.9 mg
Vitamin C0.8 mg
Vitamin A0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 269. The excerpt below is the record exactly as published.
Bullock's Heart (a la Mode ).— Split open the heart at its thinnest side, without cutting it in two ; take out the arterial carti- lage and the coagulated blood left in it ; fll the inside with bacon cut into dice, seasoned with pepper, salt, and chopped parsleJ^ Tie it round with tape into its original shape. Stew it in a saucepan, covered with broth, and half as much cider, if to be had; add a bunch of sweet herbs, and as many onions and carrots
Cook this with the app: pantry check, scaling, and the assistant.