dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stuffed Heart
From Twentieth century home cook book, 1905
Serves 1
Serve with currant jelly or horseradish grated, and a few slices of lemon.
Presented as published in 1905. 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
927Calories
52 gProtein
83 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories927 kcal
Protein52 g
Carbohydrates83 g
Fiber6.9 g
Sugars7.1 g
Total Fat42 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat6.2 g
Omega-30.1 g
Cholesterol136 mg
Sodium8155 mg
Potassium975 mg
Calcium270 mg
Iron7.6 mg
Magnesium103 mg
Phosphorus590 mg
Zinc5.5 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D0.9 mcg
Vitamin C5.9 mg
Vitamin A21 mcg
Vitamin E0.5 mg
Vitamin K81 mcg
Vitamin B61.2 mg
Vitamin B121.6 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)17 mg
Folate126 mcg
Choline104 mg
Caffeine0 mg
Water175 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 59. The excerpt below is the record exactly as published.
force-meat of bread crumbs and salt fat pork chopped fine ; season the force-meat with pepper, sweet marjoram, parsley, salt and a littte chopped onion ; stuff the heart witli the force-meat, and secure the opening with small skewers ; cut thin slices of fat ham and lay in the pan with about two tablespoonfuls of hot water
Cook this with the app: pantry check, scaling, and the assistant.