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Scotch Haggis
From Cookery for every household, 1914
Serves 8
The liver, heart, and tongue of a lamb will make a more delicate haggis.
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
588Calories
4 gProtein
17 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein3.8 g
Carbohydrates17 g
Fiber4 g
Sugars2.7 g
Total Fat57 g
Saturated Fat31 g
Monounsaturated Fat19 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol39 mg
Sodium1225 mg
Potassium201 mg
Calcium48 mg
Iron1.6 mg
Magnesium38 mg
Phosphorus85 mg
Zinc1 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C4.9 mg
Vitamin A2.3 mcg
Vitamin E0.9 mg
Vitamin K7.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate21 mcg
Choline12 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 371. The excerpt below is the record exactly as published.
Scotch Haggis The liver, heart, and tongue of a sheep. A sheep’s paunch. 1 to 2 lbs. onions. I lb. oatmeal. | lb. suet. Salt. Pepper. Some stock or gravy. A pinch of nutmeg. A pinch of mace
Cook this with the app: pantry check, scaling, and the assistant.