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Hag’g'is (Scotch, Simple)
From The King's College Hospital book of cooking recipes, 1907
Serves 6
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
646Calories
1 gProtein
0 gCarbs
71 gFat
Full nutrition (33 nutrients)
Calories646 kcal
Protein1.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat71 g
Saturated Fat40 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.4 g
Cholesterol51 mg
Sodium6.5 mg
Potassium12 mg
Calcium2.7 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus11 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K2.7 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.8 mcg
Choline4.2 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 20. The excerpt below is the record exactly as published.
Hag’g'is (Scotch, Simple). Take 2 or 3 handfuls of meal, brown in oven; add to this Jib. suet minced fine, and any cold meat minced. Season with a little minced parsley, onion, salt, and pepper. Mix with a brpakfastcupful of water
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