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Beef with Sheep's Liver
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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
171Calories
25 gProtein
1 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories171 kcal
Protein25 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat7.8 g
Saturated Fat2.9 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol104 mg
Sodium81 mg
Potassium386 mg
Calcium22 mg
Iron3.4 mg
Magnesium25 mg
Phosphorus260 mg
Zinc5.8 mg
Copper0.9 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4246 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B60.6 mg
Vitamin B1215 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.8 mg
Folate5 mcg
Choline62 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1994. The excerpt below is the record exactly as published.
Beef with Sheep's Liver. Cut up thick slices of beef and thin slices of liver, pepper and salt both, and flour them well. Put the liver into a dripping-pan with equal slices of good bacon and a pint of water
Cook this with the app: pantry check, scaling, and the assistant.