Sheep's Head
From Cookery for busy lives and small incomes, 1890
A quarter of an hour before the head is cooked, put in the brains tied in muslin; when cooked, remove them and make them into brain sauce.
Presented as published in 1890. 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
188Calories
6 gProtein
44 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories188 kcal
Protein6 g
Carbohydrates44 g
Fiber13 g
Sugars15 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium68 mg
Potassium1058 mg
Calcium204 mg
Iron2.9 mg
Magnesium77 mg
Phosphorus142 mg
Zinc0.9 mg
Copper0.4 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A508 mcg
Vitamin E0.7 mg
Vitamin K50 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate116 mcg
Choline17 mg
Caffeine0 mg
Water299 g
As published
This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 2. The excerpt below is the record exactly as published.
1 sheep’s head, carrots, turnips, onions, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.