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Scots Kail
From The thorough good cook, 1895
Serves 8
A traditional Scottish household dish.
Presented as published in 1895. 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
533Calories
33 gProtein
25 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein33 g
Carbohydrates25 g
Fiber2.5 g
Sugars1.7 g
Total Fat33 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol119 mg
Sodium1374 mg
Potassium997 mg
Calcium157 mg
Iron3.4 mg
Magnesium88 mg
Phosphorus368 mg
Zinc6.8 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C93 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K139 mcg
Vitamin B60.6 mg
Vitamin B124.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate42 mcg
Choline5.3 mg
Caffeine0 mg
Water822 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 135. The excerpt below is the record exactly as published.
Scots Kail Is chiefly made of mutton, either fresh or salted ; beef is only used when mutton cannot conveniently be had. Three or four pounds of meat should be put to a gallon of cold water, along with two ounces of pearl barley, with leeks or onions, and allowed to stew until tender (if salted, put the meat into water overnis^ht, chano-insf it once before boilino-)- Then have ready the hearts of two cabbages cut small, or greens if cabbages are not in season ; put these into the broth, Avhich must be allowed to boil up uncovered until reduced to two quarts. It should only be seasoned with pepper and salt, but will be much improved by the addition of a couple of onions
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