Cow Heel

Name: Cow Heel
Ingredients: the heel; the yolk of a beaten egg; cover with breadcrumbs; mixed with chopped parsley; cayenne; a little pepper and salt

From English and French cookery, 1890

Presented as published in 1890. 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

57Calories

3 gProtein

0 gCarbs

5 gFat

Full nutrition (7 nutrients)

Calories57 kcal

Protein2.8 g

Carbohydrates0.2 g

Total Fat4.9 g

Vitamin E1 mg

Riboflavin (B2)0.1 mg

Water8.9 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 42. The excerpt below is the record exactly as published.

Cow Heel. — Cut the heel, after it has been thoroughly cleaned and 58 ENGLISH AND FRENCH COOKERY. scalded, into pieces about 2 inches long and 1 inch wide ; dip each piece into the yolk of a beaten egg ; cover with breadcrumbs mixed with chopped parsley, cayenne, and a little pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.