Calf's Head Stew

Name: Calf's Head Stew
Ingredients: half a calf’s head; 2 large onions; 2 carrots; head of celery; small blade of mace; few herbs; peppercorns; small piece of lemon peel; parsley; little salt

From Dainty dinners and dishes for Jewish families, 1907

Presented as published in 1907. 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

224Calories

6 gProtein

57 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories224 kcal

Protein6.2 g

Carbohydrates57 g

Fiber19 g

Sugars23 g

Total Fat1 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium140 mg

Potassium1093 mg

Calcium263 mg

Iron1.8 mg

Magnesium64 mg

Phosphorus150 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C158 mg

Vitamin A1005 mcg

Vitamin E1.1 mg

Vitamin K18 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.9 mg

Folate93 mcg

Choline37 mg

Caffeine0 mg

Water493 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 18. The excerpt below is the record exactly as published.

CALF’S HEAD STEW. Tete de Veau. Herbs. Peppercorns. Lemon peel. Parsley. Mushrooms. Hard-boiled egg. Brown sauce. Clean and blanch half a calf’s head, and place it in a saucepan with enough stock to cover it. When it boils, add 2 large onions, 2 carrots, \ head of celery, a small blade of mace, a few herbs, peppercorns, a small piece of lemon peel, and parsley, 4 a calf’s head. Stock. 2 large onions. 2 carrots. Celery. Mace. 32 DAINTY DINNEKS AND DISHES. and a little salt

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