Sheep's Hearts
From Hilda's diary of a Cape housekeeper, 1902
A good way to use every part of the sheep.
Presented as published in 1902. 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
2024Calories
4 gProtein
1 gCarbs
222 gFat
Full nutrition (33 nutrients)
Calories2024 kcal
Protein3.6 g
Carbohydrates0.8 g
Fiber0.2 g
Sugars0.4 g
Total Fat222 g
Saturated Fat124 g
Monounsaturated Fat75 g
Polyunsaturated Fat7.5 g
Cholesterol161 mg
Sodium17 mg
Potassium51 mg
Calcium6.8 mg
Iron0.4 mg
Magnesium3.3 mg
Phosphorus38 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E3.6 mg
Vitamin K8.6 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate4.1 mcg
Choline14 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 25. The excerpt below is the record exactly as published.
sheep’s hearts. First they were well washed in hot water, and then dipped in cold to whiten them (just as one would do sheep’s brains). Then she made a well- mixed stuffing of a small cupful of bread-crumbs, and the same amount of chopped suet, one tablespoonful of finely- chopped onion, and flavoured all with thyme, sage, pepper ICED TARTS. PASTRY. SNOW PODDING Jan. and salt
Cook this with the app: pantry check, scaling, and the assistant.