Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half gallons of water
- one tablespoonful of allspice
- a bunch of thyme
- a large slice of middling
- a good pinch of cloves
- four tablespoonsful of pounded pepper
- one yolk to each plateful
- thyme
- allspice
- cloves
- mace
- pepper
- salt
Directions
Parboil a calf's head, scrape the hair off, split it open and take out the brains, then put the head back in the pot, with one and a half gallons of water; add liver and haslet, a bunch of thyme, and a large slice of middling ; let it boil till the bones come out ; take these out, and season the soup to taste. Put in one tablespoonful of allspice, a good pinch of cloves, the same of mace, four tablespoonsful of pounded pepper and salt. Thicken it. Slice the head and liver, put it all back and let it simmer until done. Fry the brains in butter, and put them in the soup. Boil hard eggs and put in one yolk to each plateful ; cut in small pieces.