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Sheep's Head Soup

Name: Sheep's Head Soup
Yield: 6 servings
Ingredients: two sheep's heads; two carrots; a turnip; two onions; a leek; three or four sticks of celery; a small lump of sugar; a spoonful of mixed mustard; a little pepper; and salt; two quarts of water; a glassful of light wine; two tablespoonfuls of fine oatmeal; two tablespoonfuls of mushroom ketchup; a teaspoonful of tarragon vinegar

From Cassell's dictionary of cookery, 1892

Serves 6

Time: four hours and a half.

Presented as published in 1892. 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

79Calories

1 gProtein

15 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories79 kcal

Protein1.4 g

Carbohydrates15 g

Fiber2.3 g

Sugars9.8 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium85 mg

Potassium355 mg

Calcium58 mg

Iron0.5 mg

Magnesium23 mg

Phosphorus47 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A168 mcg

Vitamin E0.2 mg

Vitamin K2.9 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate26 mcg

Choline7.3 mg

Caffeine0 mg

Water475 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1770. The excerpt below is the record exactly as published.

Sheep's Head Soup.— Take two sheep's heads, wash, split, and soak them in lukewarm water, remove the brains, and put them into a stewjian with a bunch of sweet herbs, two carrots, a turnip, two onions, a leek, three or four sticks of celerj-, a small lump of sugar, a spoonful of mixed mustard, and a little pepper and salt. Pour two quarts of water over all, ( 858 ) SHE tring the liquor to the boil, skim it carefully, draw the pan to the side of the fire, and let its contents simmer gently for two hours. Wash the brains, clear them from fibre, boil them for a quarter of an hour, and beat them till smooth, and put with them a slice of fresh butter, two table-spoonfuls of fine oatmeal, two table- spoonfuls of mushroom ketchup, and a tea- spoonful of tarragon vinegar. Stir the mixture into the soup, and let it simmer again for two hours. Skin the tongues, and cut them and the meat from the head into neat mouthfuls. Let them heat again iti the soup, add a glassful of hght wine,

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