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Sheep's Trotters, Fried
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for three or four for a small dish.
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
867Calories
21 gProtein
111 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories867 kcal
Protein21 g
Carbohydrates111 g
Fiber0 g
Sugars0.2 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.4 g
Cholesterol437 mg
Sodium23 mg
Potassium232 mg
Calcium75 mg
Iron8.9 mg
Magnesium41 mg
Phosphorus287 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A358 mcg
Vitamin E1.6 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.6 mg
Folate276 mcg
Choline285 mg
Caffeine0 mg
Water150 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2030. The excerpt below is the record exactly as published.
a pinch of salt with five ounces of flour, and mix smoothly with this a quarter of a pint of water. Beat the yolks of two eggs with two table-spoonfuls of olive oil or oiled butter, and add the mixture to the batter. Put it in a cool place for an hour or two, and a few minutes before it is wanted stir in the well-whisked whites of the eggs
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