Braised Liver

Name: Braised Liver
Ingredients: one-half cup boiling water; one teaspoon salt; one small onion if desired; a little pepper

From The Pennsylvania German cook book, 1902

Presented as published in 1902. 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

148Calories

4 gProtein

33 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories148 kcal

Protein3.5 g

Carbohydrates33 g

Fiber3.9 g

Sugars6.5 g

Total Fat0.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium2608 mg

Potassium251 mg

Calcium112 mg

Iron8.3 mg

Magnesium22 mg

Phosphorus60 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.1 mg

Folate60 mcg

Choline12 mg

Caffeine0 mg

Water230 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 23. The excerpt below is the record exactly as published.

BRAISED LIVER. Pnt liver in a covered earthen pot, add one-half cup boiling water, one teaspoon salt, a little pepper, (one small onion if desired

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