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Roasted Heart
From The Cook County cook book, 1912
Serves 6
Preferred to stuff with ordinary meat or poultry dressing.
Presented as published in 1912. 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
500Calories
8 gProtein
1 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein8 g
Carbohydrates1 g
Fiber0.3 g
Sugars0.6 g
Total Fat51 g
Saturated Fat19 g
Monounsaturated Fat24 g
Polyunsaturated Fat6.1 g
Omega-30 g
Cholesterol74 mg
Sodium36 mg
Potassium181 mg
Calcium5.1 mg
Iron1.6 mg
Magnesium11 mg
Phosphorus97 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C3.1 mg
Vitamin A15 mcg
Vitamin E0.5 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B123.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate4.1 mcg
Choline10 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 222. The excerpt below is the record exactly as published.
heart to remove strong taste and stuff with ordinary meat or poultry dressing, or leave plain, as preferred. Lard it with strips of salt pork, lay the heart upon a bed of minced onion and tomatoes and pour in a little hot water
Cook this with the app: pantry check, scaling, and the assistant.