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Baked Liver and Bacon
From A calendar of dinners, with 615 recipes, 1913
Serves 4
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
85Calories
2 gProtein
1 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories85 kcal
Protein2 g
Carbohydrates1.5 g
Fiber0.2 g
Sugars0.6 g
Total Fat8 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium34 mg
Potassium54 mg
Calcium3.3 mg
Iron0.6 mg
Magnesium3.3 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A1769 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B125.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate2.6 mcg
Choline2.8 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 122. The excerpt below is the record exactly as published.
Baked Liver and Bacon Mashed Potatoes Corn on Cob Lettuce and Pineapple Salad Stewed Pears Cream Hasty Cake Coffee *Baked Liver and Bacon—Select liver, wash it well, rub it with Crisco, and place it in vinegar with 1 chopped shallot, a little chopped parsley, and salt and pepper to suit taste. Let it stand overnight; roast it, adding strips of bacon
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