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Calf’s Liver Fritters (Beignets de Foie de Veau)
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
507Calories
54 gProtein
54 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories507 kcal
Protein54 g
Carbohydrates54 g
Fiber8.7 g
Sugars3.2 g
Total Fat9.5 g
Saturated Fat2.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol576 mg
Sodium686 mg
Potassium1767 mg
Calcium128 mg
Iron33 mg
Magnesium118 mg
Phosphorus964 mg
Zinc7.9 mg
Copper14 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A64183 mcg
Vitamin E4.2 mg
Vitamin K0.3 mcg
Vitamin B61.6 mg
Vitamin B12192 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)5.4 mg
Niacin (B3)38 mg
Folate37 mcg
Choline4.6 mg
Caffeine0 mg
Water402 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 222. The excerpt below is the record exactly as published.
Calf’s Liver Fritters ( Beignets de Foie de Veau ) To one pound of calf’s liver take three large raw potatoes and one onion. Pass all through machine; season with pepper
Cook this with the app: pantry check, scaling, and the assistant.