Calf's Liver with Bacon

Name: Calf's Liver with Bacon
Ingredients: two pounds of calf's liver; very thin slices of bacon; half a pint of Spanish sauce; a claret-glass of port or claret; three tablespoonfuls of currant jelly; a tablespoonful of water

From French dishes for American tables, 1886

Presented as published in 1886. 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

1450Calories

192 gProtein

77 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories1450 kcal

Protein192 g

Carbohydrates77 g

Fiber3.8 g

Sugars19 g

Total Fat43 g

Saturated Fat13 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat9.2 g

Omega-30.5 g

Cholesterol2315 mg

Sodium1764 mg

Potassium3919 mg

Calcium82 mg

Iron85 mg

Magnesium223 mg

Phosphorus3430 mg

Zinc28 mg

Copper48 mg

Manganese3.3 mg

Vitamin D0.1 mcg

Vitamin C21 mg

Vitamin A256854 mcg

Vitamin E17 mg

Vitamin K0.1 mcg

Vitamin B64.4 mg

Vitamin B12767 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)21 mg

Niacin (B3)144 mg

Folate35 mcg

Choline12 mg

Caffeine0 mg

Water890 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 34. The excerpt below is the record exactly as published.

Calf's Liver with Bacon. Fry two pounds of calf's liver, cut in pieces, and serve with very thin slices of bacon, or with half a pint of Span- ish sauce (Art. 80), to which add a claret-glass of port or claret, and three tablespoonfuls of currant jelly mixed in a tablespoonful of water

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