Haggis (Scotch)

Name: Haggis (Scotch)
Ingredients: Chop a sheep's tongue; liver; and heart; and 1 pound of bacon; Add a large chopped onion; season with 0.5 teaspoonful of red pepper; and 1 teaspoonful of mixed herbs; Mix with 0.5 pint of toasted oatmeal; 3 beaten eggs; the grated rind and juice of a lemon

From 365 foreign dishes, 1908

Presented as published in 1908. 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

2016Calories

70 gProtein

43 gCarbs

172 gFat

Full nutrition (34 nutrients)

Calories2016 kcal

Protein70 g

Carbohydrates43 g

Fiber6.8 g

Sugars8.8 g

Total Fat172 g

Saturated Fat58 g

Monounsaturated Fat73 g

Polyunsaturated Fat28 g

Omega-31 g

Cholesterol299 mg

Sodium3526 mg

Potassium1296 mg

Calcium83 mg

Iron4.2 mg

Magnesium137 mg

Phosphorus977 mg

Zinc7.8 mg

Copper0.4 mg

Manganese1.6 mg

Vitamin D1.8 mcg

Vitamin C12 mg

Vitamin A50 mcg

Vitamin E2.2 mg

Vitamin K1.3 mcg

Vitamin B61.4 mg

Vitamin B122.3 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)19 mg

Folate43 mcg

Choline243 mg

Caffeine0 mg

Water542 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 4. The excerpt below is the record exactly as published.

Haggis (Scotch). Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add a large chopped onions ; season with ^ teaspoonful of red pepper and i teaspoonful of mixed herbs and salt to taste. Mix with r pint of toasted oatmeal, 3 beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.