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Sheep's Head Saute
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories6.3 kcal
Protein0.1 g
Carbohydrates0.8 g
Fiber0 g
Sugars0.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium78 mg
Potassium11 mg
Calcium1.1 mg
Iron0.1 mg
Magnesium1.3 mg
Phosphorus1.9 mg
Zinc0 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.6 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 28. The excerpt below is the record exactly as published.
SHEEP'S HEAD SAUTE. 1 head Butter Little parsley -J- wineglass sherry Pepper and salt. Mode. — Boil the head, cut the meat into very small dice-shaped pieces, a little flour
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