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Calf's Liver with Shallots and Mushrooms

Name: Calf's Liver with Shallots and Mushrooms
Yield: 1 servings
Ingredients: 2 tablespoonfuls of chopped shallots; 2 or 3 tablespoonfuls of chopped mushrooms; J pint of brown sauce; 1 pinch of chopped parsley; 1 pinch of pepper; the juice of one lemon

From The encyclopædia of practical cookery, 1890

Serves 1

Presented as published in 1890. 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

542Calories

29 gProtein

26 gCarbs

38 gFat

Full nutrition (33 nutrients)

Calories542 kcal

Protein29 g

Carbohydrates26 g

Fiber7.7 g

Sugars5.2 g

Total Fat38 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium2437 mg

Potassium1083 mg

Calcium80 mg

Iron3 mg

Magnesium68 mg

Phosphorus332 mg

Zinc3.2 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C97 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.5 mg

Folate111 mcg

Choline12 mg

Caffeine0 mg

Water252 g

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 98. The excerpt below is the record exactly as published.

table- spoonfuls of chopped shallots in a little lard, then add 2 or 3 table-spoonfuls of chopped mushrooms, J pint of brown sauce, and the gravy from the drippings; boil for a few minutes, then put in 1 pinch of chopped parsley, 1 pinch of pepper, and the juice of one lemon

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