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Calf’s Liver, Broiled
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
603Calories
93 gProtein
16 gCarbs
18 gFat
Full nutrition (31 nutrients)
Calories603 kcal
Protein93 g
Carbohydrates16 g
Fiber0 g
Sugars0 g
Total Fat18 g
Saturated Fat5.4 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat4 g
Omega-30.2 g
Cholesterol1152 mg
Sodium240 mg
Potassium1483 mg
Calcium18 mg
Iron38 mg
Magnesium86 mg
Phosphorus1642 mg
Zinc14 mg
Copper24 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A128367 mcg
Vitamin E8.3 mg
Vitamin B61.9 mg
Vitamin B12383 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)11 mg
Niacin (B3)70 mg
Caffeine0 mg
Water319 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 383. The excerpt below is the record exactly as published.
Calf’s Liver, Broiled (Foie de Veau, Grill6) Wash the liver and allow it to lie in salt and water for | hour. Then dry it well and cut it in thin slices. Brush the pieces over with melted butter or salad oil, season with pepper and salt, and broil 4 or 5 minutes on each side (see Broiling, p. 208). Serve very hot with maitre d’hdtel butter, or with a few slices of broiled or fried bacon. Potato chips or ribbons may be served separately. 972. Calf’s Liver Saute (Foie de Veau Saut6) 1 lb. calf’s liver
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