Roast Bullock's Heart

Name: Roast Bullock's Heart
Ingredients: 1 bullock’s heart; i J pint stock; 2 oz. dripping; Red currant jelly; 4 table-spoonfuls bread crumbs; 1 table-spoonful chopped parsley; 2 table-spoonfuls suet; 1 egg; A little milk; Pepper and salt

From Chambers's cookery for young housewives, 1894

Presented as published in 1894. 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

941Calories

10 gProtein

20 gCarbs

91 gFat

Full nutrition (34 nutrients)

Calories941 kcal

Protein10 g

Carbohydrates20 g

Fiber1.2 g

Sugars1.9 g

Total Fat91 g

Saturated Fat34 g

Monounsaturated Fat36 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol264 mg

Sodium271 mg

Potassium127 mg

Calcium78 mg

Iron2.2 mg

Magnesium18 mg

Phosphorus148 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D3.7 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E2.6 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.9 mg

Folate53 mcg

Choline222 mg

Caffeine0 mg

Water41 g

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 9. The excerpt below is the record exactly as published.

ROAST BULLOCK’S HEART. 1 bullock’s heart. i J pint stock. 2 oz. dripping. | Red currant jelly. STUFFING. 4 table-spoonfuls bread crumbs. 1 table-spoonful chopped parsley. 2 table-spoonfuls suet. 1 egg. A little milk. Pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.