Stuffed Hearts
From The Relief Societ Cookbook, 1930
Presented as published in 1930. 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
429Calories
15 gProtein
78 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories429 kcal
Protein15 g
Carbohydrates78 g
Fiber4.9 g
Sugars6.7 g
Total Fat5.8 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium3124 mg
Potassium217 mg
Calcium207 mg
Iron5.5 mg
Magnesium48 mg
Phosphorus179 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.2 mg
Folate117 mcg
Choline16 mg
Caffeine0 mg
Water7.1 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 19. The excerpt below is the record exactly as published.
STUFFED HEARTS 2 small calves' hearts 1 cup bread crumbs y2 tsp. poultry seasoning 1 tsp. salt Pepper and boiling water
Cook this with the app: pantry check, scaling, and the assistant.