Sheep’s Head Boiled

Name: Sheep’s Head Boiled
Ingredients: One Sheep’s Head; Salt; One ounce of Rice; Ten Peppercorns; Two Turnips; One Carrot; One Onion; Half a small head of Celery; One sprig of Thyme; Two sprigs of Parsley; One ounce of Flour; One ounce of clarified Dripping

From Artizan recipes, 1896

Presented as published in 1896. 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

644Calories

10 gProtein

86 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories644 kcal

Protein10 g

Carbohydrates86 g

Fiber10 g

Sugars22 g

Total Fat30 g

Saturated Fat8.5 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.7 g

Omega-30 g

Cholesterol29 mg

Sodium103 mg

Potassium1245 mg

Calcium183 mg

Iron4.1 mg

Magnesium74 mg

Phosphorus217 mg

Zinc1.4 mg

Copper0.3 mg

Manganese1.5 mg

Vitamin D1.4 mcg

Vitamin C86 mg

Vitamin A521 mcg

Vitamin E1.4 mg

Vitamin K81 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4 mg

Folate302 mcg

Choline52 mg

Caffeine0 mg

Water435 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 47. The excerpt below is the record exactly as published.

Sheep’s Head Boiled. Ingredients. One Sheep’s Head. Salt. One ounce of Rice. Ten Peppercorns. Two Turnips. One Carrot. One Onion. Half a small head of Celery. One sprig of Thyme. Two sprigs of Parsley. Toasted Crusts of Bread. One ounce of Flour. One ounce of clarified Dripping

Cook this with the app: pantry check, scaling, and the assistant.