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Haggis, with Fruit and Sugar
From Cassell's dictionary of cookery, 1892
Serves 3
Time to prepare: three hours. Sufficient for eight or ten persons.
Presented as published in 1892. 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
587Calories
7 gProtein
148 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories587 kcal
Protein7.5 g
Carbohydrates148 g
Fiber6.8 g
Sugars100 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium533 mg
Potassium1681 mg
Calcium184 mg
Iron5.3 mg
Magnesium99 mg
Phosphorus249 mg
Zinc1 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C277 mg
Vitamin A18 mcg
Vitamin E1.7 mg
Vitamin K5.3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate8.3 mcg
Choline21 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 673. The excerpt below is the record exactly as published.
Haggis, with Fruit and Sugar. — Haggis is sometimes made sweet — that is, a pound of picked currants, a pound of stoned raisins, and half a pint of sherry
Cook this with the app: pantry check, scaling, and the assistant.