Sheep's Head
From The English-Chinese cookery book, 1890
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
262Calories
7 gProtein
62 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein6.8 g
Carbohydrates62 g
Fiber19 g
Sugars19 g
Total Fat4.1 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Omega-30.2 g
Cholesterol0 mg
Sodium11318 mg
Potassium1317 mg
Calcium437 mg
Iron4.7 mg
Magnesium164 mg
Phosphorus175 mg
Zinc1.5 mg
Copper0.7 mg
Manganese17 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A1006 mcg
Vitamin E3.1 mg
Vitamin K64 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate87 mcg
Choline39 mg
Caffeine0 mg
Water4196 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 17. The excerpt below is the record exactly as published.
SHEEP’S HEAD. PUT the head into a gallon of water, and let it soak for two hours or more ; wash it thoroughly, saw it in two from the top. Take out the brain, cut away part of the uncovered part of the skull and the ends of — 39 — SHEEP’S HEAD — continued. the jaws ; wash ifc well. Put into a stewpan two onions, two caiTots, a stick of celery, five cloves, one ounce of salt, a quarter of an ounce of pepper
Cook this with the app: pantry check, scaling, and the assistant.