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Calf's Liver
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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
1401Calories
18 gProtein
6 gCarbs
145 gFat
Full nutrition (34 nutrients)
Calories1401 kcal
Protein18 g
Carbohydrates5.9 g
Fiber1.8 g
Sugars0.1 g
Total Fat145 g
Saturated Fat46 g
Monounsaturated Fat60 g
Polyunsaturated Fat15 g
Omega-30 g
Cholesterol91 mg
Sodium1192 mg
Potassium521 mg
Calcium24 mg
Iron1.6 mg
Magnesium30 mg
Phosphorus213 mg
Zinc2.1 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D4.4 mcg
Vitamin C21 mg
Vitamin A1186 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B123.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5 mg
Folate46 mcg
Choline22 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 95. The excerpt below is the record exactly as published.
, 1 tablespoon. Minced onion, 2 teaspoons. Boiling water, 1 pint. Flour, 1 tablespoon. Cook sweetbreads in usual manner, add butter, carrot, onion, extract, bay leaf and lemon juice and simmer slowly for 15 minutes. Turn into buttered baking dish, add water and flour blended with a little cold water. Cook in oven 1 hour and serve with mushroom sauce. CALF'S LIVER. Calf's liver, 1. Salt and pepper. Salt pork, 5 strips. Minced onion, 1 tablespoon. Brown sauce, 3 cups. Make 5 short slits in the rounded side of a calf's liver and insert strips of salt pork
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