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Calf's Liver, Creamed
From The Pattern cook-book, 1890
Serves 3
This dish is suitable for breakfast, luncheon, or tea.
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
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, creamed. Two pounds of liver. One pint of milk. Five table-spoonfuls of butter. Three tea-spoonfuls of flour. One slice of onion. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.