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Ox Cheek, Stuffed and Braised (Tete de Boeuf Farci)
From Cookery for every household, 1914
Serves 6
Presented as published in 1914. 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
24Calories
2 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories24 kcal
Protein1.7 g
Carbohydrates3.2 g
Fiber0.1 g
Sugars0.3 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.7 mg
Sodium59 mg
Potassium17 mg
Calcium4.3 mg
Iron0.3 mg
Magnesium2.4 mg
Phosphorus12 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7 mcg
Choline0.6 mg
Caffeine0 mg
Water2.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 347. The excerpt below is the record exactly as published.
Ox Cheek, Stuffed and Braised (Tete de Boeuf Farci) 1 ox cheek. for braising. Veal stuffing. Tomatoes to garnish. Stock and vegetables
Cook this with the app: pantry check, scaling, and the assistant.