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Stewed Beef Heart
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
No method was recorded for this recipe.
Nutrition per serving
638Calories
13 gProtein
31 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories638 kcal
Protein13 g
Carbohydrates31 g
Fiber3.8 g
Sugars6.8 g
Total Fat52 g
Saturated Fat15 g
Monounsaturated Fat22 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol113 mg
Sodium179 mg
Potassium802 mg
Calcium53 mg
Iron3.7 mg
Magnesium50 mg
Phosphorus200 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D2.5 mcg
Vitamin C29 mg
Vitamin A9.1 mcg
Vitamin E2.3 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B125.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.7 mg
Folate33 mcg
Choline81 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 140. The excerpt below is the record exactly as published.
Stewed Beef Heart One beef heart, two medium-sized onions, sliced thin, two bay leaves, one head celery, chopped fine, or one level teaspoon celery seed, three tablespoons tomato catsup or half pound fresh or canned tomatoes, one pound potatoes, sliced thin, one pinch cayenne pepper, a little chopped parsley, butter or beef drippings the size of an egg
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