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Scotch Kail
From Cookery for every household, 1914
Serves 3
Time to cook, about 2 hours.
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
767Calories
54 gProtein
6 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories767 kcal
Protein54 g
Carbohydrates6.5 g
Fiber4 g
Sugars2.9 g
Total Fat57 g
Saturated Fat25 g
Monounsaturated Fat24 g
Polyunsaturated Fat4.6 g
Cholesterol212 mg
Sodium202 mg
Potassium1048 mg
Calcium92 mg
Iron5.7 mg
Magnesium87 mg
Phosphorus539 mg
Zinc11 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B127.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate59 mcg
Choline3.2 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 89. The excerpt below is the record exactly as published.
Scotch Kail 2 lbs. mutton. 3 qts. cold water. 1 firm white cabbage. 3 or 4 leeks. 2 table-sps. pearl barley. Salt. Pepper.
Cook this with the app: pantry check, scaling, and the assistant.