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Barbecued Liver
From The Twin-city housewife, 1920
Serves 4
—Mrs. W. T. Spaugh.
Presented as published in 1920. 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
70Calories
3 gProtein
14 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories70 kcal
Protein3 g
Carbohydrates14 g
Fiber3.8 g
Sugars6.9 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol21 mg
Sodium614 mg
Potassium294 mg
Calcium41 mg
Iron1.3 mg
Magnesium15 mg
Phosphorus69 mg
Zinc0.9 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.4 mg
Vitamin A731 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B123.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate37 mcg
Choline29 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 25. The excerpt below is the record exactly as published.
Barbecued Liver Scald a veal liver to take off skin. With a sharp knife slice into thin flakes. Slice half a dozen Spanish onions and fry in bacon gravy. When a light brown pile onions to one side and add liver. When brown mix onions and liver, add ‘one tablespoon Worcestershire sauce, a dash of paprika, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.