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Calf's Liver and Bacon
From Original White House Cookbook, 1887
Serves 2
Another method includes baking liver with salt pork or bacon.
Presented as published in 1887. 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
922Calories
34 gProtein
3 gCarbs
108 gFat
Full nutrition (34 nutrients)
Calories922 kcal
Protein34 g
Carbohydrates3.5 g
Fiber0 g
Sugars0.8 g
Total Fat108 g
Saturated Fat29 g
Monounsaturated Fat36 g
Polyunsaturated Fat13 g
Omega-30.5 g
Cholesterol248 mg
Sodium1716 mg
Potassium509 mg
Calcium22 mg
Iron2.1 mg
Magnesium35 mg
Phosphorus431 mg
Zinc3 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A3562 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B1212 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate6.3 mcg
Choline108 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 83. The excerpt below is the record exactly as published.
the liver a quarter of an inch thick ; pour hot water over it and let it remain for a few minutes to clear it froip blood ; then dry it in a cloth. Take a pound of bacon, or as much as you require, and cut the same number of thin slices as you have of liver ; fry the bacon to a nice crisp ; take it out and keep it hot ; then fry the liver in the same pan, having first seasoned it with pepper and salt and dredged in a little flour ; lay it in the hot bacon fat and fry it a nice brown. Serve it with a slice of bacon on the top of each slice of liver. MEATS. 129 If you wish a gravy with it, pour off most of the fat from the frying pan, put in about two ounces of butter, a tablespoonful of flour well rubbed in, add a cup of water, salt and pepper, give it one boil and serve in a gravy boat. Another Way. — Cut the liver in nice thin slices, pour boiling water over it and let it stand about five minutes ; then drain and put in a dripping* pan with three or four thin slices of salt pork or bacon ; pepper and salt and put in the oven, letting it cook until thoroughly done, then serve with a cream or milk gravy poured over it. Calf s liver and bacon are very good broiled after cutting each in thin slices. Season with butter, pepper and salt
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