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Beef-Liver Stew
From The Pattern cook-book, 1890
Serves 1
This method renders the liver tender and sweet.
Presented as published in 1890. 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
624Calories
94 gProtein
22 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein94 g
Carbohydrates22 g
Fiber2.1 g
Sugars1.3 g
Total Fat19 g
Saturated Fat5.5 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat4.1 g
Omega-30.2 g
Cholesterol1152 mg
Sodium243 mg
Potassium1563 mg
Calcium43 mg
Iron39 mg
Magnesium93 mg
Phosphorus1652 mg
Zinc14 mg
Copper24 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A128367 mcg
Vitamin E8.5 mg
Vitamin K1 mcg
Vitamin B62 mg
Vitamin B12383 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)11 mg
Niacin (B3)70 mg
Folate6.1 mcg
Choline2.9 mg
Caffeine0 mg
Water364 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 65. The excerpt below is the record exactly as published.
BEEF-LIVER STEW. One pound of liver. One-half lemon. One-quarter tea-spoonful of cinnamon. One-quarter tea-spoonful of cloves. One-quarter tea-spoonful of nutmeg. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.