Calf's Liver with Parmesan

Name: Calf's Liver with Parmesan
Ingredients: 1 pound calf's liver, sliced; Butter or olive oil; Salt and pepper; 3 tablespoons grated Parmesan; 1 teaspoon minced parsley; 2 tablespoons green onion, minced; 2 tablespoons grated bread crumbs; 1 garlic clove, minced

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. 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

735Calories

100 gProtein

30 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories735 kcal

Protein100 g

Carbohydrates30 g

Fiber1.2 g

Sugars1.3 g

Total Fat24 g

Saturated Fat8.1 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat4.5 g

Omega-30.3 g

Cholesterol1167 mg

Sodium636 mg

Potassium1582 mg

Calcium202 mg

Iron39 mg

Magnesium101 mg

Phosphorus1776 mg

Zinc15 mg

Copper24 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A128405 mcg

Vitamin E8.4 mg

Vitamin K1.2 mcg

Vitamin B62 mg

Vitamin B12384 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)11 mg

Niacin (B3)71 mg

Folate15 mcg

Choline4.3 mg

Caffeine0 mg

Water343 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 19. The excerpt below is the record exactly as published.

CALF'S LIVER WITH PARMESAN 1 pound calf's liver, sliced Butter or olive oil Salt and pepper 3 tablespoons grated Parmesan 1 teaspoon minced parsley cheese 2 tablespoons green onion, 2 tablespoons grated bread minced crumbs Yi garlic clove, minced

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