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Braised Liver

Name: Braised Liver
Yield: 4 servings
Ingredients: Calf's or lamb's liver; 3 peppercorns; 1 carrot; 1 onion; 1 bay leaf; 1 stalk celery; 2 cups stock or water; Salt pork

From The Institute cook book, 1913

Serves 4

Presented as published in 1913. 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

32Calories

2 gProtein

6 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories32 kcal

Protein1.9 g

Carbohydrates5.8 g

Fiber1.2 g

Sugars2.3 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol16 mg

Sodium30 mg

Potassium154 mg

Calcium24 mg

Iron0.7 mg

Magnesium9.7 mg

Phosphorus42 mg

Zinc0.3 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C3.7 mg

Vitamin A1894 mcg

Vitamin E0.2 mg

Vitamin K2.6 mcg

Vitamin B60.1 mg

Vitamin B125.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.2 mg

Folate10 mcg

Choline3.6 mg

Caffeine0 mg

Water179 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 34. The excerpt below is the record exactly as published.

BRAISED LIVER Calf's or lamb's liver 3 peppercorns 1 carrot 2 whole cloves 1 onion 1 bay leaf 1 stalk celeiy 2 cups stock or water Salt pork

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