Sheep’s Head Broth
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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
1055Calories
35 gProtein
223 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1055 kcal
Protein35 g
Carbohydrates223 g
Fiber42 g
Sugars27 g
Total Fat5.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium363 mg
Potassium3814 mg
Calcium708 mg
Iron7.8 mg
Magnesium380 mg
Phosphorus862 mg
Zinc7.7 mg
Copper1.4 mg
Manganese5.3 mg
Vitamin D0 mcg
Vitamin C450 mg
Vitamin A307 mcg
Vitamin E0.4 mg
Vitamin K578 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate254 mcg
Choline101 mg
Caffeine0 mg
Water5014 g
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.
Sheep’s Head Broth. Take out the brains and wash every part of the head well. Pierce the eyes and wash the skin well with the liquor which exudes from it. Scrape out the holes where the eyes have been, then put the head and trotters in a tub of clean water with a little soda and salt. Let them soak for some hours, then take them out and scrape them well. Put them into the pot with a gallon of water, a teacupful of green peas (when in season) and three- quarters of a teacupful of barley. Boil for three- quarters of an hour. Add half a turnip cut in slices, half a carrot, parsnip, and cabbage, cut very small. Boil for an hour ; add leeks, celery, parsley
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