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Calf's Liver with Mushrooms
From The economical cook book, 1905
Serves 3
Optional: add cayenne pepper.
Presented as published in 1905. 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
38Calories
5 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories38 kcal
Protein4.9 g
Carbohydrates4.5 g
Fiber1.2 g
Sugars1.9 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol21 mg
Sodium14 mg
Potassium371 mg
Calcium15 mg
Iron1.7 mg
Magnesium14 mg
Phosphorus116 mg
Zinc0.8 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C13 mg
Vitamin A2393 mcg
Vitamin E0.2 mg
Vitamin K137 mcg
Vitamin B60.1 mg
Vitamin B127.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.8 mg
Folate30 mcg
Choline17 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 30. The excerpt below is the record exactly as published.
Calf's Liyer with Muihroomi. Wash and wipe the liver, cut it in slices half an inch thidc; season with pepper and salt and dust with flour, fry in a litde butter a light brown, take out the liver with a perforated skim- mer, and place it where it will keep warm, but not cook or dry | put in the frying-pan that you took the liver from, a half a tea* eup of boiling water, wash clean a quart of mushrooms, draii them and put them in the pan, and stew twenty minutes, oi until tender ; chop a bunch of parsley and add to them ; give a boil up and then stir in the liver, thicken with a teaspoon of flour
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