Baked Liver
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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
350Calories
7 gProtein
76 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories350 kcal
Protein7.5 g
Carbohydrates76 g
Fiber5.2 g
Sugars0.5 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Sodium1074 mg
Potassium128 mg
Calcium303 mg
Iron32 mg
Magnesium28 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate128 mcg
Choline12 mg
Water384 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 7. The excerpt below is the record exactly as published.
BAKED LIVER. MRS. F. K. WOODRUFF. Take a whole piece of calf’s liver, after washing and drying thoroughly, place it in baking pan—lard it with fine pieces of salt pork, and sprinkle salt, pep- per and flour over top, then pour over about two cups 36 CHOICE RECIPES of boiling water—or better still a pint of rich soup stock. Bake in a moderate oven from one to two hours, according to size of liver. When baked, take up on platter, thicken the gravy, and if desired add a little sherry, and pour over the liver. SLICED BAKED HAM. MRS. GALIGHER. Take a thick slice of raw ham, lay in a baking dish, cover with one finely chopped green pepper
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