Calf's Liver and Bacon, No. 2

Name: Calf's Liver and Bacon, No. 2
Ingredients: Rub the blazer with onion and put in the bacon; lay in very thin slices of liver

From The chafing-dish supper, 1894

Presented as published in 1894. 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

63Calories

2 gProtein

0 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories63 kcal

Protein2.2 g

Carbohydrates0 g

Fiber0 g

Sugars0.1 g

Total Fat5.9 g

Saturated Fat2 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol11 mg

Sodium120 mg

Potassium32 mg

Calcium1 mg

Iron0.1 mg

Magnesium2.1 mg

Phosphorus27 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A1.8 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate0 mcg

Choline7.6 mg

Caffeine0 mg

Water7.5 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 14. The excerpt below is the record exactly as published.

calf's liver and bacon, no. 2. Bub the blazer with onion and put in the bacon. When it begins to crisp, lay in very thin slices of liver

Cook this with the app: pantry check, scaling, and the assistant.