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Bullock's Heart, Hashed
From Cassell's dictionary of cookery, 1892
Serves 1
Time: half an hour. Sufficient for three or four 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
258Calories
11 gProtein
30 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories258 kcal
Protein11 g
Carbohydrates30 g
Fiber0.8 g
Sugars6.5 g
Total Fat5.8 g
Saturated Fat2.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.2 g
Cholesterol7.1 mg
Sodium51 mg
Potassium284 mg
Calcium26 mg
Iron2.2 mg
Magnesium22 mg
Phosphorus119 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate94 mcg
Choline29 mg
Caffeine0 mg
Water322 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 710. The excerpt below is the record exactly as published.
half a pint of good gravy, that which was served with the heart will answer excellently ; mix with it a quarter of a pint of port, claret, or ale, and thicken it with a little flour, mixed smoothly in a small quantity of w^ater. Let it boil for a few minutes, then dissolve a table-spoonful of red currant jelly
Cook this with the app: pantry check, scaling, and the assistant.