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Calf's Liver and Bacon
From The Pattern cook-book, 1890
Serves 2
Slow cooking spoils bacon; rapid cooking toughens liver.
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
31Calories
3 gProtein
3 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories31 kcal
Protein3 g
Carbohydrates3.5 g
Fiber0 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol32 mg
Sodium6.7 mg
Potassium46 mg
Calcium1.2 mg
Iron1.3 mg
Magnesium3.4 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3538 mcg
Vitamin E0.2 mg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate6.3 mcg
Caffeine0 mg
Water9.2 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 69. The excerpt below is the record exactly as published.
calf's liver and bacon. Calf's liver is considered quite a delicacy and is always expensive. It is rarely served without bacon as an accompaniment. Cut the bacon in very thin slices, place them in a hot frying-pan, and turn constantly until all are crisp ; then take them up and keep hot. Cut the liver a-quarter of an inch thick, wash it in cold water, and dry on a napkin. Place the frying-pan where the heat will not be so great as when the bacon was cooked, and fry the liver ten minutes, turning it frequently. Place the liver in the center of the platter, with the bacon around it as a garnish. Stir a table-spoonful of flour into the hot fat in the pan, and stir until brown. Set the pan back, and grad- ually add enough boiling water to make the gravy. Sea- MEATS. 165 son with pepper and salt,
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