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Calf's Liver and Bacon
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
103Calories
8 gProtein
1 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories103 kcal
Protein8.3 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.1 g
Total Fat7.2 g
Saturated Fat2.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol87 mg
Sodium136 mg
Potassium130 mg
Calcium2.2 mg
Iron2.6 mg
Magnesium7.8 mg
Phosphorus135 mg
Zinc1.1 mg
Copper1.6 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A8492 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B1225 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.3 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water29 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 452. The excerpt below is the record exactly as published.
CALF'S LIVER AND BACON — Into the blazer put thin slices of bacon and cook till the fat drains out and then push it one side. Have thin slices of liver
Cook this with the app: pantry check, scaling, and the assistant.