Calf’s Liver and Bacon

Name: Calf’s Liver and Bacon
Ingredients: about a pound of calf’s liver; seasoned flour; six or eight slices of streaky bacon

From The paper-bag cookery manual, 1911

Do not overcook the liver.

Presented as published in 1911. 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

1311Calories

118 gProtein

16 gCarbs

85 gFat

Full nutrition (34 nutrients)

Calories1311 kcal

Protein118 g

Carbohydrates16 g

Fiber0 g

Sugars0.6 g

Total Fat85 g

Saturated Fat28 g

Monounsaturated Fat31 g

Polyunsaturated Fat14 g

Omega-30.6 g

Cholesterol1271 mg

Sodium1592 mg

Potassium1845 mg

Calcium29 mg

Iron39 mg

Magnesium110 mg

Phosphorus1941 mg

Zinc16 mg

Copper24 mg

Manganese1.4 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A128386 mcg

Vitamin E9.1 mg

Vitamin K0 mcg

Vitamin B62.4 mg

Vitamin B12384 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)11 mg

Niacin (B3)77 mg

Folate0 mcg

Choline86 mg

Caffeine0 mg

Water403 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 24. The excerpt below is the record exactly as published.

Calf’s Liver and Bacon. Wipe about a pound of calf’s liver and cut it into rather thin slices, dip each slice into seasoned flour, namely, flour mixed with enough salt and pepper to taste. Cut thinly, six or eight slices of streaky bacon

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