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Calf's Liver, Spanish Style
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
751Calories
51 gProtein
116 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories751 kcal
Protein51 g
Carbohydrates116 g
Fiber14 g
Sugars73 g
Total Fat9.1 g
Saturated Fat2.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol457 mg
Sodium7426 mg
Potassium2747 mg
Calcium151 mg
Iron21 mg
Magnesium112 mg
Phosphorus950 mg
Zinc6.5 mg
Copper10 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C121 mg
Vitamin A51231 mcg
Vitamin E14 mg
Vitamin K438 mcg
Vitamin B61.7 mg
Vitamin B12152 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)4.6 mg
Niacin (B3)37 mg
Folate87 mcg
Choline78 mg
Caffeine0 mg
Water520 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 173. The excerpt below is the record exactly as published.
Calf's liver, Spanish style. Cut six slices of calf's liver three-quarters of an inch thick, season with salt and pepper, roll in flour, and fry in melted butter. When nearly done place on a platter and keep hot. Pour one pint of very sighly seasoned Creole sauce over the liver, and put in oven for two minutes. Sprinkle with chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.