Haggis (Scotch pudding)
From Gancel's culinary encyclopedia of modern cooking, 1920
Traditionally served hot.
Presented as published in 1920. 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
166Calories
6 gProtein
28 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories166 kcal
Protein5.9 g
Carbohydrates28 g
Fiber4 g
Sugars0.6 g
Total Fat3.6 g
Saturated Fat0.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium9.3 mg
Potassium164 mg
Calcium21 mg
Iron2.1 mg
Magnesium63 mg
Phosphorus180 mg
Zinc2.3 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate14 mcg
Choline17 mg
Caffeine0 mg
Water195 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 117. The excerpt below is the record exactly as published.
Haggis (Scotch pudding), Chop, sea. w. oatmeal in cas¬ ing sausage
Cook this with the app: pantry check, scaling, and the assistant.