dairy-freenut-freesoy-free
Mutton Haggis
From Cassell's dictionary of cookery, 1892
Serves 6
Cost: 2s. 4d., exclusive of wine.
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
786Calories
5 gProtein
18 gCarbs
78 gFat
Full nutrition (34 nutrients)
Calories786 kcal
Protein4.5 g
Carbohydrates18 g
Fiber2.6 g
Sugars1.6 g
Total Fat78 g
Saturated Fat30 g
Monounsaturated Fat35 g
Polyunsaturated Fat8.9 g
Omega-30 g
Cholesterol90 mg
Sodium300 mg
Potassium92 mg
Calcium59 mg
Iron1.5 mg
Magnesium12 mg
Phosphorus52 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C22 mg
Vitamin A601 mcg
Vitamin E0.6 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate30 mcg
Choline50 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 966. The excerpt below is the record exactly as published.
Mutton Haggis. — Take the half of a sheep's liver with its heart and tongue, and about one pound of fat bacon. Mince all well together, and grate in two ounces of bread- crumbs and the rind of a lemon. Add two anchovies chopped, and mix the whole of the ingredients with a wine-glassful of sherry, two beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.