Baked Liver
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
4588Calories
153 gProtein
24 gCarbs
430 gFat
Full nutrition (34 nutrients)
Calories4588 kcal
Protein153 g
Carbohydrates24 g
Fiber0 g
Sugars0 g
Total Fat430 g
Saturated Fat154 g
Monounsaturated Fat194 g
Polyunsaturated Fat53 g
Omega-30.4 g
Cholesterol1987 mg
Sodium411 mg
Potassium2520 mg
Calcium36 mg
Iron58 mg
Magnesium138 mg
Phosphorus2635 mg
Zinc22 mg
Copper36 mg
Manganese2 mg
Vitamin D14 mcg
Vitamin C0.5 mg
Vitamin A192572 mcg
Vitamin E13 mg
Vitamin K0 mcg
Vitamin B63.1 mg
Vitamin B12576 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)16 mg
Niacin (B3)109 mg
Folate4.5 mcg
Choline70 mg
Caffeine0 mg
Water514 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 67. The excerpt below is the record exactly as published.
Baked Liver. — 1A pounds liver cut in one piece; wipe and trim. Slit on top and put in strips of salt pork
Cook this with the app: pantry check, scaling, and the assistant.