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Calf’s Liver, Broiled
From Harper's cook book encyclopædia, 1902
Serves 1
Parboiling liver before cooking enhances delicacy.
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
612Calories
93 gProtein
18 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein93 g
Carbohydrates18 g
Fiber0.2 g
Sugars0 g
Total Fat19 g
Saturated Fat5.4 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat4.1 g
Omega-30.2 g
Cholesterol1152 mg
Sodium241 mg
Potassium1492 mg
Calcium19 mg
Iron38 mg
Magnesium90 mg
Phosphorus1652 mg
Zinc14 mg
Copper24 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A128367 mcg
Vitamin E8.4 mg
Vitamin K0 mcg
Vitamin B61.9 mg
Vitamin B12383 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)11 mg
Niacin (B3)70 mg
Folate0.8 mcg
Choline0.9 mg
Caffeine0 mg
Water330 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, Broiled. — Cut the liver into thin slices, wash it, and let 393 Calf’s Liver, Minced VEAL Veal, Breast of it stand in salt and water for half an hour, to draw out all the blood. Season with salt and pepper, and broil, basting frequently with butter
Cook this with the app: pantry check, scaling, and the assistant.