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Stock Made from Cow-heel
From Cassell's dictionary of cookery, 1892
Serves 6
Time: five to six hours to boil the cow-heel. Sufficient for two quarts of stock and one shape of brawn.
Presented as published in 1892. 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
286Calories
34 gProtein
12 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories286 kcal
Protein34 g
Carbohydrates12 g
Fiber4.8 g
Sugars3.3 g
Total Fat13 g
Saturated Fat4.7 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol100 mg
Sodium136 mg
Potassium714 mg
Calcium105 mg
Iron4.4 mg
Magnesium58 mg
Phosphorus339 mg
Zinc8.4 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0.2 mcg
Vitamin C30 mg
Vitamin A88 mcg
Vitamin E0.6 mg
Vitamin K7.7 mcg
Vitamin B60.9 mg
Vitamin B123.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.7 mg
Folate32 mcg
Choline98 mg
Caffeine0 mg
Water642 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1903. The excerpt below is the record exactly as published.
Stock made from Cow-heel.— Excel- lent stock for soup may be made by boiling a cow-heel and two pounds of shin of beef in water. The meat may be converted into mock potted head — a relishing dish for breakfast or supper. Cleanse a cow-heel, and put it into a stewpan with two pounds of shin of beef, not cut up, and three quai-ts of water. Add a large carrot, a turnip, an onion stuck with three cloves, six peppercorns, six allspice, a bunch of herbs, a blade of mace, and a slice of lomon- rind
Cook this with the app: pantry check, scaling, and the assistant.