vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sheep’s Head Brawn
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Recipe by Mrs. Langley.
Presented as published in 1907. 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
337Calories
17 gProtein
30 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories337 kcal
Protein17 g
Carbohydrates30 g
Fiber11 g
Sugars1.3 g
Total Fat20 g
Saturated Fat6 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol373 mg
Sodium9849 mg
Potassium576 mg
Calcium230 mg
Iron7.2 mg
Magnesium94 mg
Phosphorus239 mg
Zinc1.9 mg
Copper1 mg
Manganese3.6 mg
Vitamin D2.2 mcg
Vitamin C5.3 mg
Vitamin A166 mcg
Vitamin E1.3 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate67 mcg
Choline297 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 25. The excerpt below is the record exactly as published.
Sheep’s Head Brawn. Clean and put the heads in salt and water over- night. Boil till the meat will come off the bones. Put a little salt in the water. Chop the meat into small pieces, then put back into the saucepan with a small quantity of the liquor. Stir in pepper, mace, or any flavouring preferred, and stir till the liquor is nearly absorbed. Slice two or three hard- boiled egg
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