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Haggis
From Royal Victoria cook book, 1900
Serves 4
Ensure the stomach is well cleaned before use.
Presented as published in 1900. 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
662Calories
7 gProtein
38 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories662 kcal
Protein6.7 g
Carbohydrates38 g
Fiber6.8 g
Sugars16 g
Total Fat55 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol52 mg
Sodium25 mg
Potassium583 mg
Calcium90 mg
Iron1.2 mg
Magnesium46 mg
Phosphorus145 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K3.6 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate74 mcg
Choline40 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 18. The excerpt below is the record exactly as published.
HAGGIS.—Take a pluck (heart, liver and lights), parboil with windpipe hanging outside the pot to let the air out of the lights. Mince it all up. Cut up nine or ten onions, $ pound minced mutton suet, four handfuls dry oatmeal, flavor with salt, pepper and parsley. Mix well together, moisten with a little of the water in which pluck es as MEAT, POULTRY AND GAME. 49 was boiled. The bag in which this is boiled is the stomach of a sheep
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