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Calf's Liver Fried
From European and American cuisine, 1914
Serves 1
Serve with buttered toast.
Presented as published in 1914. 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
558Calories
41 gProtein
48 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories558 kcal
Protein41 g
Carbohydrates48 g
Fiber2.6 g
Sugars0.5 g
Total Fat28 g
Saturated Fat7.6 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol486 mg
Sodium7633 mg
Potassium664 mg
Calcium165 mg
Iron31 mg
Magnesium50 mg
Phosphorus690 mg
Zinc5.7 mg
Copper9.6 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A50940 mcg
Vitamin E3.4 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B12152 mcg
Thiamin (B1)1 mg
Riboflavin (B2)4.6 mg
Niacin (B3)32 mg
Folate70 mcg
Choline13 mg
Caffeine0 mg
Water322 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 192. The excerpt below is the record exactly as published.
alf's Llver> Fried. — Season 6 thin slices of calf s liver with 1 even tablespoonful seasoning salt, roll in flour; melt % table- spoonful butter in a frying pan, add 1 tablespoonful lard or fat ; when hot put in the liver, fry 4 minutes on each side, turning often while frying ; arrange on a warm dish and serve with buttered toast. If a gravy is wanted, add to the fat in pan Yt tablespoonful flour, stir 2 minutes, add 1 cupful boiling water, Y, teaspoonful beef extract
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