Calf's Head Soup

Name: Calf's Head Soup
Ingredients: calf's head; three onions; a little flour; pepper; salt; thyme; a little mace

From On habits and manners, 1888

Presented as published in 1888. 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

244Calories

8 gProtein

58 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories244 kcal

Protein7.6 g

Carbohydrates58 g

Fiber14 g

Sugars19 g

Total Fat1.3 g

Saturated Fat0.5 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium23 mg

Potassium996 mg

Calcium218 mg

Iron3.5 mg

Magnesium89 mg

Phosphorus171 mg

Zinc1.1 mg

Copper0.5 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A9.1 mcg

Vitamin E0.4 mg

Vitamin K43 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Folate90 mcg

Choline30 mg

Caffeine0 mg

Water405 g

As published

This recipe was extracted from On habits and manners (1888) by M. F. Armstrong, page 77. The excerpt below is the record exactly as published.

calf's head soup. Boil until the meat clears from the bone, strain the broth and add the meat to it, with three onions chopped fine. Boil the brains in a cloth by themselves, mix them with a little flour and add to the soup. Season with pepper, salt, thyme and a little mace

Cook this with the app: pantry check, scaling, and the assistant.