Broiled Calf's Liver

Name: Broiled Calf's Liver
Ingredients: two pounds of calf's liver; roll in flour; a little melted butter; a little chopped parsley; the juice of a lemon; salt; pepper

From French dishes for American tables, 1886

Presented as published in 1886. 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

1229Calories

186 gProtein

40 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories1229 kcal

Protein186 g

Carbohydrates40 g

Fiber0.3 g

Sugars2.5 g

Total Fat37 g

Saturated Fat11 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat8 g

Omega-30.5 g

Cholesterol2304 mg

Sodium482 mg

Potassium3069 mg

Calcium42 mg

Iron77 mg

Magnesium178 mg

Phosphorus3292 mg

Zinc27 mg

Copper48 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A256733 mcg

Vitamin E17 mg

Vitamin K0 mcg

Vitamin B63.9 mg

Vitamin B12767 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)21 mg

Niacin (B3)140 mg

Folate20 mcg

Choline5.1 mg

Caffeine0 mg

Water731 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 34. The excerpt below is the record exactly as published.

Broiled Calf's Liver. Cut thin two pounds of calf's liver in equal pieces, roll in flour, and broil on a gridiron ; a little melted butter on each piece ; broil on both sides and put them on a dish, with a little melted butter, a little chopped parsley, the juice of a lemon, salt, and pepper

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