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Calf's Liver, Stewed
From Cassell's dictionary of cookery, 1892
Serves 4
Serves 4-5.
Presented as published in 1892. 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
417Calories
47 gProtein
14 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories417 kcal
Protein47 g
Carbohydrates14 g
Fiber0.7 g
Sugars1.4 g
Total Fat12 g
Saturated Fat2.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol584 mg
Sodium126 mg
Potassium939 mg
Calcium26 mg
Iron20 mg
Magnesium60 mg
Phosphorus855 mg
Zinc7 mg
Copper12 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A64184 mcg
Vitamin E4.2 mg
Vitamin K0.5 mcg
Vitamin B61.1 mg
Vitamin B12192 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)5.4 mg
Niacin (B3)35 mg
Folate4 mcg
Choline8.6 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 305. The excerpt below is the record exactly as published.
Calf's Liver, Stewed.— Take two oi- three pounds of liver, soak it in cold water for about twenty minutes, then put it into a stew- pan with a little melted butter, and let it biown lightly ; pour off the fat, and cover it with some nicely-flavoured stock, and let it stew A-ery gently for a couple of houi's or more. Thicken the gravy, and put a couple of glasses of jiort into it, and the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.