Calf’s Liver a PAinericaine
From English and French cookery, 1890
Cut liver into slices as thick as mutton.
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
63Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein2.6 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.2 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium5 mg
Potassium333 mg
Calcium111 mg
Iron2.4 mg
Magnesium43 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.3 mcg
Choline2.8 mg
Caffeine0 mg
Water3.1 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 47. The excerpt below is the record exactly as published.
Calf’s Liver a PAinericaine. — Wash and dry the liver and cut slits in it, in each of which insert a small finger or strip of fat salt pork. Then flour, pepper, and salt, and bake for J an hour in a hot oven. Pour a little hot water into the pan after the liver has been taken up, and well stir round, so as to get all the gravy from the sides ; add a few drops of Lea and Perrin’s sauce
Cook this with the app: pantry check, scaling, and the assistant.