pescatariannut-freeegg-freesoy-free
Calf's Head with Oysters
From Cassell's dictionary of cookery, 1892
Serves 6
Time: 2 hours. Serves 6-7.
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
229Calories
16 gProtein
29 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories229 kcal
Protein16 g
Carbohydrates29 g
Fiber1.4 g
Sugars5.5 g
Total Fat5.3 g
Saturated Fat1.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol85 mg
Sodium1357 mg
Potassium524 mg
Calcium195 mg
Iron11 mg
Magnesium56 mg
Phosphorus279 mg
Zinc79 mg
Copper5.8 mg
Manganese0.9 mg
Vitamin D0.4 mcg
Vitamin C11 mg
Vitamin A82 mcg
Vitamin E2.1 mg
Vitamin K71 mcg
Vitamin B60.2 mg
Vitamin B1218 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate65 mcg
Choline141 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 304. The excerpt below is the record exactly as published.
Calf's Head, with Oysters.— Boil half a caK's head in the usual way, remove the brains, and only just cover it with water, fla- vouring it with two onions stuck with five or six cloves, two bay-leaves, a bunch of parsley, a sprig of marjoram and thyme, and a little salt and cayenne. When the head is tender, take it out, strain the liquor, thicken a large breakfast-cupful of it with a dessert-spoonful of floui-, and add the liquor from two dozen oysters, and a breakfast-cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.