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Scotch Haggis
From The century cook book, 1894
Serves 6
Ensure the bag is not overfilled.
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
360Calories
2 gProtein
7 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories360 kcal
Protein1.8 g
Carbohydrates6.9 g
Fiber1.1 g
Sugars1.2 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol26 mg
Sodium5.2 mg
Potassium69 mg
Calcium9.9 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus42 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.4 mcg
Choline6.4 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 34. The excerpt below is the record exactly as published.
Scotch Haggis. You need a sheep's pluck and stomach, y2 lb. of suet, ]/z lb. of oatmeal, an onion, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.