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Calf’s Liver a l’ltalienne

Name: Calf’s Liver a l’ltalienne
Yield: 4 servings
Ingredients: Select a firm white liver; some chopped mushrooms; some chives; some parsley; a little white wine; olive oil; melted lard; some slices of bacon

From The encyclopædia of practical cookery, 1890

Serves 4

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

8Calories

1 gProtein

0 gCarbs

0 gFat

Full nutrition (31 nutrients)

Calories8.3 kcal

Protein1.3 g

Carbohydrates0.2 g

Fiber0 g

Sugars0 g

Total Fat0.3 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol16 mg

Sodium3.3 mg

Potassium20 mg

Calcium0.3 mg

Iron0.5 mg

Magnesium1.2 mg

Phosphorus23 mg

Zinc0.2 mg

Copper0.3 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1769 mcg

Vitamin E0.1 mg

Vitamin B60 mg

Vitamin B125.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Caffeine0 mg

Water4.4 g

Estimated from matched ingredients across 4 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 l’ltalienne. — Select a firm white liver, and cut it into thin slices. Put some chopped mushrooms, chives, and parsley at the bottom of a saucepan, with a little white wine, olive oil, and melted lard. Sprinkle pepper and salt in, then put a layer of Calf’s Liver on this, and continue in this manner till the saucepan is nearly full ; put some slices of bacon

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