Stuffed Heart

Name: Stuffed Heart
Ingredients: Wash heart well; dressing made from 1 cup breadcrumbs; three tablespoonfuls corn oil; small onion; sage; parsley; Add a cup and a half of hot water; a bay leaf; two cloves; a fourth teaspoonful of peppercorns

From War cook book, 1918

Presented as published in 1918. 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

467Calories

15 gProtein

90 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories467 kcal

Protein15 g

Carbohydrates90 g

Fiber11 g

Sugars12 g

Total Fat6.6 g

Saturated Fat7.1 g

Monounsaturated Fat12 g

Polyunsaturated Fat24 g

Omega-30.5 g

Cholesterol0 mg

Sodium738 mg

Potassium536 mg

Calcium302 mg

Iron6.6 mg

Magnesium90 mg

Phosphorus213 mg

Zinc1.9 mg

Copper0.4 mg

Manganese7.2 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A11 mcg

Vitamin E10 mg

Vitamin K58 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.7 mg

Folate137 mcg

Choline27 mg

Caffeine0 mg

Water497 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 9. The excerpt below is the record exactly as published.

STUFFED HEART. Wash heart well, removing veins, arteries and clot- ted blood. Stuff with a dressing made from one cup breadcrumbs, three tablespoonfuls corn oil, small onion, sage and parsley. Brown the heart in a small amount of fat in the fireless cooker vessel. Be sure it is well browned on all sides. Add a cup and a half of hot water, a bay leaf, two cloves and a fourth tea- spoonful of peppercorn

Cook this with the app: pantry check, scaling, and the assistant.