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Calf’s Head Maitre d’Hotel

Name: Calf’s Head Maitre d’Hotel
Yield: 4 servings
Ingredients: the remains of a cold calf’s head; make half a pint of good melted butter; the juice of a small lemon; a little salt; a little pepper; two dessertspoonfuls of parsley boiled and chopped

From The household gas cookery book, 1900

Serves 4

Presented as published in 1900. 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

393Calories

1 gProtein

2 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories393 kcal

Protein0.8 g

Carbohydrates2.4 g

Fiber0.7 g

Sugars0.7 g

Total Fat44 g

Saturated Fat27 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.6 g

Omega-30.2 g

Cholesterol116 mg

Sodium6.8 mg

Potassium52 mg

Calcium20 mg

Iron0.2 mg

Magnesium3.4 mg

Phosphorus17 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A372 mcg

Vitamin E1.3 mg

Vitamin K16 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate5.5 mcg

Choline11 mg

Caffeine0 mg

Water32 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 128. The excerpt below is the record exactly as published.

Calf’s Head Maitre d’Hotel. Cut into neat slices the remains of a cold calf’s head, leaving the bones ; make half a pint of good melted butter, add to it the juice of a small lemon, a little salt and pepper, and two dessertspoonfuls of parsley boiled and chopped

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