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Calf's Liver Saute a la Provenoale
From The table, 1889
Serves 2
Presented as published in 1889. 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
746Calories
94 gProtein
20 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories746 kcal
Protein94 g
Carbohydrates20 g
Fiber0.9 g
Sugars0.6 g
Total Fat33 g
Saturated Fat14 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat4.6 g
Omega-30.2 g
Cholesterol1195 mg
Sodium242 mg
Potassium1530 mg
Calcium28 mg
Iron39 mg
Magnesium89 mg
Phosphorus1647 mg
Zinc14 mg
Copper24 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A128376 mcg
Vitamin E8.4 mg
Vitamin K36 mcg
Vitamin B62 mg
Vitamin B12383 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)11 mg
Niacin (B3)70 mg
Folate6.1 mcg
Choline1.6 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 180. The excerpt below is the record exactly as published.
Calf's Liver Saute a la Provenoale. — Proceed as for No. 580, adding two crushed cloves of garlic. Squeeze in the juice of half a lemon. Serve with a tablespoonful of chopped parsley. 582. Calf 's Liver a 1'Alsacienne. — Cut two pounds of calf s liver into square pieces, and put them inasautoire with one ounce of clarified butter
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