Calf's Liver en Brochette

Name: Calf's Liver en Brochette
Ingredients: Calf's liver; slices of bacon; squeeze a little lemon juice; dust over a little salt; dust over a little pepper

From Luncheon, 1888

This dish can help improve the reputation of calf's liver.

Presented as published in 1888. 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

148Calories

5 gProtein

23 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories148 kcal

Protein5.1 g

Carbohydrates23 g

Fiber6.6 g

Sugars2.7 g

Total Fat7 g

Saturated Fat2.4 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol11 mg

Sodium126 mg

Potassium468 mg

Calcium118 mg

Iron2.6 mg

Magnesium51 mg

Phosphorus74 mg

Zinc0.5 mg

Copper0.4 mg

Manganese3.2 mg

Vitamin D0.1 mcg

Vitamin C39 mg

Vitamin A8.5 mcg

Vitamin E0.5 mg

Vitamin K41 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate24 mcg

Choline16 mg

Caffeine0 mg

Water103 g

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 19. The excerpt below is the record exactly as published.

Calf's Liver en Brochette. — Calf's liver is not by any means a dish to be despised, but the manner in which it is usually served has brought it into disrepute. The butcher should cut the slices neatly and not wedge shaped ; then cut them into two-inch squares. Cut a few A LENTEN LUNCHEON DISH. 57 slices of bacon the same size ; arrange them al- ternately on wooden skewers, and broil ; squeeze a little lemon juice over them, dust over a little salt

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