vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Calf's Head Soup
From Twentieth century home cook book, 1905
Serves 10
Add wine and lemon slices before serving.
Presented as published in 1905. 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
77Calories
2 gProtein
18 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories77 kcal
Protein1.7 g
Carbohydrates18 g
Fiber0.3 g
Sugars5.8 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.1 mg
Sodium260 mg
Potassium108 mg
Calcium24 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A7.3 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate23 mcg
Choline3.5 mg
Caffeine0 mg
Water398 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 41. The excerpt below is the record exactly as published.
CALF'S HEAD SOUP. Prepare a calf's head, take out the brains. To this add one gallon of water. Boil until it comes to pieces, take out all the bones, return this to the vessel, adding one tablespoonful of butter, one small teacup of browned flour, one teacup of tomato catsup, one tablespoonful of allspice, one nut- meg grated. Season with salt and pepper to the taste. When soup is nearly ready for the table, fry and add the brains. A few minutes be- fore serving add one teacup of wine, one small teaspoonful of cloves and same of mace
Cook this with the app: pantry check, scaling, and the assistant.