Calf's Liver and Bacon
From Metropolitan cook book, 1918
Liver may be larded and baked in one large piece.
Presented as published in 1918. 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
1362Calories
106 gProtein
132 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories1362 kcal
Protein106 g
Carbohydrates132 g
Fiber12 g
Sugars0.6 g
Total Fat48 g
Saturated Fat16 g
Monounsaturated Fat14 g
Polyunsaturated Fat8 g
Omega-30.3 g
Cholesterol1177 mg
Sodium1359 mg
Potassium1986 mg
Calcium438 mg
Iron74 mg
Magnesium166 mg
Phosphorus1782 mg
Zinc15 mg
Copper24 mg
Manganese5 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A128373 mcg
Vitamin E8.8 mg
Vitamin K41 mcg
Vitamin B62.2 mg
Vitamin B12383 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)11 mg
Niacin (B3)80 mg
Folate182 mcg
Choline26 mg
Caffeine0 mg
Water710 g
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 22. The excerpt below is the record exactly as published.
CALF'S LIVER AND BACON Cut 1 pound of liver into i-inch slices. Cover with boiling water, let stand five minutes to draw out the blood. Drain, remove veins and skin. Wipe the liver, sprinkle with salt and pepper. Cook in hot bacon fat until brown on both sides, turning occasionally. Make a gravy, using 2 tablespoons of the bacon fat and 4 tablespoons of flour. Brown the two in a pan, add 2 cups of boiling water
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