vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Calf’s Head, Baked
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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
492Calories
14 gProtein
43 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein14 g
Carbohydrates43 g
Fiber11 g
Sugars6.6 g
Total Fat18 g
Saturated Fat7.3 g
Monounsaturated Fat5 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol279 mg
Sodium5000 mg
Potassium772 mg
Calcium180 mg
Iron6 mg
Magnesium103 mg
Phosphorus268 mg
Zinc2.3 mg
Copper0.7 mg
Manganese2.6 mg
Vitamin D1.5 mcg
Vitamin C36 mg
Vitamin A440 mcg
Vitamin E4.8 mg
Vitamin K219 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate102 mcg
Choline235 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 438. The excerpt below is the record exactly as published.
Calf’s Head, Baked. — Boil the head, after being well cleaned, until all the bones may be easily drawn out. Lay the pieces of meat on a dish and cut them into small pieces. Season with cayenne pepper, mace, cloves, nut- megs, parsley, onions, sweet mar- joram, and a little thyme, a small bit of each chopped up fine ; salt to your taste. Lay some lumps of butter over it and as much water as will cover it ; then put it in the oven, and, when bak- ed tender, take the meat out, adding half a pint of Madeira wine and three or four eggs beaten up with butter
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