Sheep's Head Broth

Name: Sheep's Head Broth
Ingredients: One Sheep’s Head; Five quarts of Water; Half a pound of Pearl Barley; Two Turnips; Two Carrots; Two Onions; Pepper and Salt

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

Presented as published in 1906. 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

1049Calories

29 gProtein

233 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories1049 kcal

Protein29 g

Carbohydrates233 g

Fiber48 g

Sugars32 g

Total Fat3.5 g

Saturated Fat0.7 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.4 g

Cholesterol0 mg

Sodium288 mg

Potassium2133 mg

Calcium395 mg

Iron6.7 mg

Magnesium296 mg

Phosphorus705 mg

Zinc6 mg

Copper1.6 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C94 mg

Vitamin A1004 mcg

Vitamin E0.9 mg

Vitamin K22 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)12 mg

Folate276 mcg

Choline115 mg

Caffeine0 mg

Water5342 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 8. The excerpt below is the record exactly as published.

SHEEP’S HEAD BROTH Ingredients : One Sheep’s Head Five quarts of Water Half a pound of Pearl Barley Two Turnips Two Carrots Two Onions Pepper and Salt

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