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Deviled Heart
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Presented as published in 1907. 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
73Calories
4 gProtein
11 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories73 kcal
Protein4.2 g
Carbohydrates11 g
Fiber0.7 g
Sugars0.9 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Cholesterol13 mg
Sodium119 mg
Potassium62 mg
Calcium28 mg
Iron1.3 mg
Magnesium8.7 mg
Phosphorus51 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate16 mcg
Choline2.2 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 105. The excerpt below is the record exactly as published.
Deviled Heart | Cook veal heart until tender, chop or grind fine, mix with' 1 % the quantity of bread crumbs, season with salt, red s pepper, sage, and a little grated nutmeg, put a layer in j a buttered baking dish, moisten with the liquor the heart | was boiled in, sprinkle with bread crumbs, dot with butter
Cook this with the app: pantry check, scaling, and the assistant.