A Nice Way to Use Liver
From The housewife's aid, 1950
Keeps several days.
Presented as published in 1950. 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
65Calories
2 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein1.8 g
Carbohydrates15 g
Fiber2.7 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium34 mg
Potassium260 mg
Calcium64 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate36 mcg
Choline9.2 mg
Caffeine0 mg
Water1093 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 7. The excerpt below is the record exactly as published.
A NICE WAY TO USE LIVER—(VERY GOOD) Boil liver till tender, run through meal chopper, add 1% cups THE HOUSEWIFE’S AID 25. meal (mixed with cold water) 1 large onion, a pod of red pepper and salt to taste. Put all back in water liver was cooked in (which should be about one quart
Cook this with the app: pantry check, scaling, and the assistant.