Crappit Heads
From The housewife's referee, 1898
Serves 4
Bake for an hour and a half or boil for three-quarters of an hour.
Presented as published in 1898. 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
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 72. The excerpt below is the record exactly as published.
Crappit Heads. — Take three haddocks' heads, two haddocks' roes, and livers, quarter-pound of oatmeal, one dessertspoonful of breadcrumbs (browned), the same of chopped parsley, two minced and parboiled onions, one teacupf ul of milk, one -quarter teaspoonful of pepper and one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.