Sheep’s Head Soup
From The spirit of cookery, 1895
This dish is laborious and not considered economical unless the head, pluck, and trotters can be obtained cheaply.
Presented as published in 1895. 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
798Calories
22 gProtein
176 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories798 kcal
Protein22 g
Carbohydrates176 g
Fiber35 g
Sugars1.8 g
Total Fat2.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium162 mg
Potassium682 mg
Calcium208 mg
Iron5.7 mg
Magnesium226 mg
Phosphorus501 mg
Zinc4.8 mg
Copper1.4 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E0 mg
Vitamin K5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)10 mg
Folate52 mcg
Choline86 mg
Caffeine0 mg
Water4750 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 289. The excerpt below is the record exactly as published.
Sheep’s Head Soup), a magiric authoress directs the head to be boiled with five quarts of water and ^ lb. of pearl barley
Cook this with the app: pantry check, scaling, and the assistant.