Dunelm of Mutton (Royal Haggis)
From The spirit of cookery, 1895
The use of red wine is considered objectionable by some.
Presented as published in 1895. 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
95Calories
10 gProtein
3 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories95 kcal
Protein9.6 g
Carbohydrates2.6 g
Fiber0.7 g
Sugars1.6 g
Total Fat5.4 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol189 mg
Sodium221 mg
Potassium313 mg
Calcium39 mg
Iron1.4 mg
Magnesium15 mg
Phosphorus169 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C1.5 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.4 mg
Folate36 mcg
Choline163 mg
Caffeine0 mg
Water105 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 294. The excerpt below is the record exactly as published.
Dunelm of Mutton, or Royal Haggis, is a mince in pudding form, consisting of minced leg of mutton, suet, breadcrumb, eggs, anchovies, spices, mushrooms, and red wine
Cook this with the app: pantry check, scaling, and the assistant.