Sheep's Head

Name: Sheep's Head
Ingredients: A sheep's head; One onion; One dozen peppercorns; Parsley; Half a head of celery; Salt; Three turnips

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

198Calories

6 gProtein

44 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories198 kcal

Protein5.7 g

Carbohydrates44 g

Fiber11 g

Sugars25 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium72 mg

Potassium1279 mg

Calcium183 mg

Iron0.8 mg

Magnesium63 mg

Phosphorus168 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C108 mg

Vitamin A1.3 mcg

Vitamin E0.1 mg

Vitamin K8.5 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate246 mcg

Choline9.7 mg

Caffeine0 mg

Water481 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 21. The excerpt below is the record exactly as published.

SHEEP'S HEAD Ingredients A sheep's head. One onion. One dozen peppercorns. Parsley. Half a head of celery. Salt. Three turnips

Cook this with the app: pantry check, scaling, and the assistant.