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Heart with Onions
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six 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
17Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0.5 g
Carbohydrates3.5 g
Fiber1.7 g
Sugars0.7 g
Total Fat0.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1 mg
Potassium59 mg
Calcium62 mg
Iron1 mg
Magnesium17 mg
Phosphorus7.3 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A10 mcg
Vitamin E0.3 mg
Vitamin K61 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline2.4 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 270. The excerpt below is the record exactly as published.
Heart, with Onions.— Pre- pare a stuffiing of tln-ee ounces of bread-crumb, two ounces of onion, parboiled and finely cut, half an ounce of powdered sage, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.