Baked Liver

Name: Baked Liver
Ingredients: Slice 1 lb. of calf's liver; Mix 3 large tblsps. bread crumbs; 1 tsp. flour; 1 tsp. chopped parsley; a little salt; and pepper; and a small chopped onion; add xk pt. water

From The Memorial Hall cook book, 1919

— Mrs. H. R. Johnson.

Presented as published in 1919. 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

736Calories

97 gProtein

43 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories736 kcal

Protein97 g

Carbohydrates43 g

Fiber3.6 g

Sugars1.3 g

Total Fat20 g

Saturated Fat5.6 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat4.5 g

Omega-30.2 g

Cholesterol1152 mg

Sodium414 mg

Potassium1715 mg

Calcium88 mg

Iron40 mg

Magnesium108 mg

Phosphorus1711 mg

Zinc14 mg

Copper24 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C5 mg

Vitamin A128370 mcg

Vitamin E8.4 mg

Vitamin K1.3 mcg

Vitamin B62.1 mg

Vitamin B12383 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)11 mg

Niacin (B3)72 mg

Folate51 mcg

Choline3 mg

Caffeine0 mg

Water695 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 9. The excerpt below is the record exactly as published.

Baked Liver Slice 1 lb. of calf's liver, wash and dry, and lay in well buttered dripping tin. Mix 3 large tblsps. bread crumbs, 1 tsp. flour, 1 tsp. chopped parsley, a little salt and pepper, and a small chopped onion, and spread over the meat. Place strips of bacon on top, add xk pt. water

Cook this with the app: pantry check, scaling, and the assistant.