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Calf’s Liver a la Brochette
From The encyclopædia of practical cookery, 1890
Serves 3
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
795Calories
52 gProtein
5 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories795 kcal
Protein52 g
Carbohydrates5.4 g
Fiber0 g
Sugars0.5 g
Total Fat62 g
Saturated Fat21 g
Monounsaturated Fat25 g
Polyunsaturated Fat10 g
Omega-30.4 g
Cholesterol484 mg
Sodium1216 mg
Potassium798 mg
Calcium15 mg
Iron13 mg
Magnesium48 mg
Phosphorus798 mg
Zinc6.3 mg
Copper8.1 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A42805 mcg
Vitamin E3.4 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B12129 mcg
Thiamin (B1)1 mg
Riboflavin (B2)3.7 mg
Niacin (B3)29 mg
Folate0 mcg
Choline72 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 91. The excerpt below is the record exactly as published.
Calf’s Liver a la Brochette.- Cut lib. of liver into thin slices, then take the same number of slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.