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Scotch Holl
From The century cook book, 1894
Serves 9
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
805Calories
42 gProtein
36 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories805 kcal
Protein42 g
Carbohydrates36 g
Fiber2.5 g
Sugars3.7 g
Total Fat53 g
Saturated Fat22 g
Monounsaturated Fat22 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol156 mg
Sodium473 mg
Potassium660 mg
Calcium114 mg
Iron6.1 mg
Magnesium58 mg
Phosphorus395 mg
Zinc7.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A21 mcg
Vitamin E0.1 mg
Vitamin K7.4 mcg
Vitamin B60.7 mg
Vitamin B125.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)10 mg
Folate69 mcg
Choline8.7 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 24. The excerpt below is the record exactly as published.
Scotch Holl. Take four or five pounds of the flank of a beef, wash and dry with a towel, spread on the board and dredge with salt and pepper. Make a dressing of a quart of bread crumbs, moistened with milk or water, and seasoned with two tablespoonfuls of melted butter, a small onion chopped fine, a tablespoonful of powdered sage, and pepper and salt to taste, mix all well together and spread evenly over the meat. Roll up and tie with twine, put in a pan with a pint of water
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