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Breaded Fried Calf’s Liver with Tomatoes
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
596Calories
6 gProtein
20 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein6.5 g
Carbohydrates20 g
Fiber1.2 g
Sugars1.7 g
Total Fat54 g
Saturated Fat21 g
Monounsaturated Fat24 g
Polyunsaturated Fat6.6 g
Omega-30 g
Cholesterol111 mg
Sodium296 mg
Potassium91 mg
Calcium57 mg
Iron2.1 mg
Magnesium14 mg
Phosphorus92 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A1789 mcg
Vitamin E0.6 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B125.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate35 mcg
Choline62 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 221. The excerpt below is the record exactly as published.
Breaded Fried Calf’s Liver with Tomatoes Foie de Veau pane et frit, aux Tomates Select nice calf’s liver; slice evenly; dip in egg and bread crumbs; sprinkle with salt and pepper and fry in very hot bacon fat until golden brown on both sides — from six to eight minutes. Arrange on a hot platter with a rich tomato sauce around. Garnish with fried bacon and parsley. Potatoes can be served with this dish. Broiled Calf’s Liver with Shirred Butter Foie de Veau grillee au Beurre Select nice fresh liver; slice in thin, even slices; put on a broiler, sprinkle with pepper
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