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Bullock's Heart, To Roast
From Cassell's dictionary of cookery, 1892
Serves 4
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
6Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (21 nutrients)
Calories6.3 kcal
Protein0.1 g
Carbohydrates1.6 g
Fiber0.2 g
Total Fat0 g
Saturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium24 mg
Calcium1.9 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus1.3 mg
Vitamin C1.2 mg
Vitamin A0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water4.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 270. The excerpt below is the record exactly as published.
Bullock's Heart, To Roast.— AVash the heart well, then fill all the openings at the top, or broad end, with a stuffing composed of crumb of bread, chopped suet, parsley, pepper, and salt, moistened with an egg and a little milk
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