Roast Heart
From The school cookery book, 1881
Minced parsley and mixed herbs can be used instead of sage and onions.
Presented as published in 1881. 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
1521Calories
36 gProtein
193 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories1521 kcal
Protein36 g
Carbohydrates193 g
Fiber16 g
Sugars28 g
Total Fat67 g
Saturated Fat33 g
Monounsaturated Fat20 g
Polyunsaturated Fat6.6 g
Omega-30 g
Cholesterol42 mg
Sodium2271 mg
Potassium949 mg
Calcium531 mg
Iron12 mg
Magnesium134 mg
Phosphorus502 mg
Zinc4.1 mg
Copper0.7 mg
Manganese2.6 mg
Vitamin D0.3 mcg
Vitamin C22 mg
Vitamin A11 mcg
Vitamin E1.1 mg
Vitamin K25 mcg
Vitamin B60.7 mg
Vitamin B121.1 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate301 mcg
Choline60 mg
Caffeine0 mg
Water311 g
As published
This recipe was extracted from The school cookery book (1881), page 28. The excerpt below is the record exactly as published.
Roast Heart. — Required: 1 ox heart; y lb. bread crumbs; 2 oz. dripping or suet; 2 tablespoonfuls milk; 2 onions (previously boiled); y teaspoonful powdered sage 1 V? teaspoonful salt ; % teaspoonful pepper
Cook this with the app: pantry check, scaling, and the assistant.