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Imitation Haggis
From The encyclopaedia of practical cookery, 1892
Serves 1
Two variations of imitation haggis are provided.
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
1014Calories
48 gProtein
44 gCarbs
81 gFat
Full nutrition (34 nutrients)
Calories1014 kcal
Protein48 g
Carbohydrates44 g
Fiber6.3 g
Sugars4.3 g
Total Fat81 g
Saturated Fat29 g
Monounsaturated Fat28 g
Polyunsaturated Fat4.4 g
Omega-30.2 g
Cholesterol236 mg
Sodium828 mg
Potassium1343 mg
Calcium109 mg
Iron6 mg
Magnesium104 mg
Phosphorus597 mg
Zinc10 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A121 mcg
Vitamin E0.8 mg
Vitamin K5.8 mcg
Vitamin B61 mg
Vitamin B126.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate37 mcg
Choline45 mg
Caffeine0 mg
Water415 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 36. The excerpt below is the record exactly as published.
Imitation Haggis. — (1) Mix up mashed potatoes with an equal quantity of pieces of cold cooked beef cut up small, put this in a baking-dish with a little butter on the top, sprinkle over salt and pepper, and bake in a quick oven till done. (2) Mince up any beef or mutton, taking care to have plenty of fat, and mix it with half the quantity of coarse oatmeal well browned before a clear fire ; add a few minced onions
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