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Calf’s Liver and Bacon
From Harper's cook book encyclopædia, 1902
Serves 1
Cooking method is straightforward.
Presented as published in 1902. 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
666Calories
95 gProtein
16 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories666 kcal
Protein95 g
Carbohydrates16 g
Fiber0 g
Sugars0.1 g
Total Fat24 g
Saturated Fat7.4 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat4.9 g
Omega-30.3 g
Cholesterol1163 mg
Sodium361 mg
Potassium1515 mg
Calcium19 mg
Iron38 mg
Magnesium88 mg
Phosphorus1669 mg
Zinc14 mg
Copper24 mg
Manganese1.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A128368 mcg
Vitamin E8.4 mg
Vitamin K0 mcg
Vitamin B62 mg
Vitamin B12383 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)11 mg
Niacin (B3)70 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water327 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 441. The excerpt below is the record exactly as published.
Calf’s Liver and Bacon. — Cut i lb. of liver into slices, a quarter of an inch in thickness, and dredge some flour over them. Take an equal number of slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.