Blanquette of Calf's Liver

Name: Blanquette of Calf's Liver
Ingredients: two pounds of calf’s liver; one pint of water; three tablespoonfuls of butter; three tablespoonfuls of flour; one teaspoonful of onion juice; one teaspoonful of Bovril; one teaspoonful of minced parsley; two teaspoontuls of salt; one-third teaspoon-ful of pepper

From The Common sense recipe book, 1898

Presented as published in 1898. 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

1307Calories

189 gProtein

53 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories1307 kcal

Protein189 g

Carbohydrates53 g

Fiber0.3 g

Sugars1 g

Total Fat70 g

Saturated Fat11 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat8 g

Omega-30.5 g

Cholesterol2399 mg

Sodium6448 mg

Potassium3051 mg

Calcium71 mg

Iron78 mg

Magnesium188 mg

Phosphorus3336 mg

Zinc27 mg

Copper48 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A256733 mcg

Vitamin E17 mg

Vitamin K1.4 mcg

Vitamin B63.9 mg

Vitamin B12767 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)21 mg

Niacin (B3)142 mg

Folate40 mcg

Choline6 mg

Caffeine0 mg

Water1126 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 20. The excerpt below is the record exactly as published.

Two pounds of calf’s liver, one pint of water, three table- spoonfuls of butter, three tablespoonfuls of flour, one teaspoon- ful of onion juice, one teaspoonful of Bovril, one teaspoonful of minced parsley, two teaspoontuls of salt, one-third teaspoon- ful of pepper

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