dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Calf's Liver with Glazed Onions
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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
527Calories
72 gProtein
27 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein72 g
Carbohydrates27 g
Fiber1.3 g
Sugars2.5 g
Total Fat15 g
Saturated Fat4.2 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat3.3 g
Omega-30.2 g
Cholesterol864 mg
Sodium292 mg
Potassium1197 mg
Calcium50 mg
Iron30 mg
Magnesium75 mg
Phosphorus1267 mg
Zinc10 mg
Copper18 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A96275 mcg
Vitamin E6.3 mg
Vitamin K1.1 mcg
Vitamin B61.5 mg
Vitamin B12288 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)8.1 mg
Niacin (B3)53 mg
Folate23 mcg
Choline4.5 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 91. The excerpt below is the record exactly as published.
Baked Oalf' b Liver with Glazed Onions Take a calf s liver weighing about three pounds, and on the under side make a long deep slit from the thick end to the thinnest end. Be careful to cut it straight. Staff into this pouch the following mixture : Two tablespoons of chopped parsley, one pound of cooked ham, leaving the fat on, one medium-sized onion, one cap of bread crumbs moistened with a little stock
Cook this with the app: pantry check, scaling, and the assistant.