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Baked Calf's Liver

Name: Baked Calf's Liver
Yield: 3 servings
Ingredients: two pounds of liver; half a dozen slices of bacon; two cups of tomato-juice; one minced onion; the juice of half a lemon

From The home cook book, 1905

Serves 3

A Southern dish.

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

581Calories

69 gProtein

23 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories581 kcal

Protein69 g

Carbohydrates23 g

Fiber2 g

Sugars6.9 g

Total Fat25 g

Saturated Fat7.7 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat4.6 g

Omega-30.2 g

Cholesterol789 mg

Sodium818 mg

Potassium1505 mg

Calcium46 mg

Iron26 mg

Magnesium86 mg

Phosphorus1196 mg

Zinc9.7 mg

Copper16 mg

Manganese1.1 mg

Vitamin D0.1 mcg

Vitamin C128 mg

Vitamin A85619 mcg

Vitamin E6.3 mg

Vitamin K4 mcg

Vitamin B61.6 mg

Vitamin B12256 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)7.3 mg

Niacin (B3)49 mg

Folate44 mcg

Choline30 mg

Caffeine0 mg

Water442 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 59. The excerpt below is the record exactly as published.

BAKED CALF'S LIVER A SOUTHERN DISH Dust with flour two pounds of liver, which you have bought whole. Lay it in a deep earthen baking-pan. Sea- son with pepper and salt and one minced onion, and lay across the top half a dozen slices of bacon. Add two cups of tomato- juice, with which you baste the liver while it is baking. Bake in a moderate oven until the liver is tender enough to pierce with a fork. Before serving squeeze the juice of half a lemon

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