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Calf's Liver a la Milanaise
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
105Calories
11 gProtein
1 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories105 kcal
Protein11 g
Carbohydrates1.3 g
Fiber0 g
Sugars0.2 g
Total Fat5.8 g
Saturated Fat1.9 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol250 mg
Sodium84 mg
Potassium151 mg
Calcium29 mg
Iron3 mg
Magnesium11 mg
Phosphorus190 mg
Zinc1.4 mg
Copper1.4 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A7155 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.9 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water56 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 91. The excerpt below is the record exactly as published.
Calf's Liver a la Milanaise. — Cut a large white liver into thin slices, beat them slightly, sprinkle a little salt and mixed spices over them, dredge with flour, and dip in beaten eggs. Put some lard
Cook this with the app: pantry check, scaling, and the assistant.