Calf’s Head Vinaigrette
From A second Dudley book of cookery and other recipes, 1914
Serve hot.
Presented as published in 1914. 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
202Calories
5 gProtein
46 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories202 kcal
Protein5.3 g
Carbohydrates46 g
Fiber8.6 g
Sugars18 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium95 mg
Potassium836 mg
Calcium115 mg
Iron1.6 mg
Magnesium47 mg
Phosphorus139 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A1004 mcg
Vitamin E0.9 mg
Vitamin K17 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate93 mcg
Choline29 mg
Caffeine0 mg
Water388 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 50. The excerpt below is the record exactly as published.
CALF’S HEAD VINAIGRETTE TAKE a very white calf’s head and remove the flesh from the bone. Wash and blanch it by boiling it for a few minutes in water in which are a tablespoonful of vinegar and some salt. Remove from fire, and allow cold water to run on it to cleanse it from all scum. When cold, cut into pieces with a cuttev and place in stewpan with sufficient water to cover. Add two onions, two carrots, bouquet of parsley," bay leaf and thyme, and a spoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.