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Calf's Liver a l'Alsacienne
From The table, 1889
Serves 3
Presented as published in 1889. 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
550Calories
64 gProtein
21 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories550 kcal
Protein64 g
Carbohydrates21 g
Fiber2 g
Sugars4.2 g
Total Fat23 g
Saturated Fat9.3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat3.1 g
Omega-30.2 g
Cholesterol796 mg
Sodium2595 mg
Potassium1180 mg
Calcium42 mg
Iron26 mg
Magnesium71 mg
Phosphorus1137 mg
Zinc9.4 mg
Copper16 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C9.2 mg
Vitamin A85578 mcg
Vitamin E5.6 mg
Vitamin K1.7 mcg
Vitamin B61.4 mg
Vitamin B12256 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)7.2 mg
Niacin (B3)47 mg
Folate23 mcg
Choline6.2 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 181. The excerpt below is the record exactly as published.
alf 's Liver a 1'Alsacienne. — Cut two pounds of calf s liver into square pieces, and put them inasautoire with one ounce of clarified butter. Season with a tablespoonful of salt and a teaspoonful of pepper, and add two medium-sized, sliced onions. When well stewed for six minutes, pour in a teaspoonful of vinegar, and two tablespoonfuls of Espagnole sauce (No. 151)
Cook this with the app: pantry check, scaling, and the assistant.