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Broiled Liver
From The Institute cook book, 1913
Serves 2
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
17Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (31 nutrients)
Calories17 kcal
Protein2.6 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol32 mg
Sodium6.6 mg
Potassium41 mg
Calcium0.5 mg
Iron1.1 mg
Magnesium2.4 mg
Phosphorus45 mg
Zinc0.4 mg
Copper0.7 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3538 mcg
Vitamin E0.2 mg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 33. The excerpt below is the record exactly as published.
BROILED LIVER Cut the liver into slices half an inch thick and let stand in boiling water for five minutes. Drain, wipe and remove all skin^ veins and membranes. Sprinkle with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.