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Calf’s Liver Sauté

Name: Calf’s Liver Sauté
Yield: 2 servings
Ingredients: Have 1½ lbs. of nice light-colored calf’s liver; Season each side with half a salt-spoonful of salt; quarter of a one of black pepper; Put in a skillet two tablespoonfuls of clarified butter; two tablespoonfuls of finely chopped onions; one tablespoonful of wine vinegar; one tablespoonful of finely chopped parsley

From Harper's cook book encyclopædia, 1902

Serves 2

Arrange liver slices in a crown shape.

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

586Calories

70 gProtein

15 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories586 kcal

Protein70 g

Carbohydrates15 g

Fiber1 g

Sugars0.4 g

Total Fat27 g

Saturated Fat12 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat3.6 g

Omega-30.2 g

Cholesterol904 mg

Sodium2641 mg

Potassium1173 mg

Calcium32 mg

Iron29 mg

Magnesium71 mg

Phosphorus1240 mg

Zinc10 mg

Copper18 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A96276 mcg

Vitamin E6.3 mg

Vitamin K5.2 mcg

Vitamin B61.5 mg

Vitamin B12287 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)8 mg

Niacin (B3)52 mg

Folate2.4 mcg

Choline1 mg

Caffeine0 mg

Water260 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 442. The excerpt below is the record exactly as published.

Calf’s Liver Saute.— Have I y2 lbs. of nice light -colored calf’s liver; cut in slices of one-third of an inch thick. Season each side with half a salt-spoonful of salt and quarter of a one of black pepper. Put in a skillet two table-spoonfuls of clarified butter ; when hot, place the slices one by the other. Cook three minutes on each side, remove them to a platter, and keep warm in the oven with door wide open. Put in the gravy of the liver two table-spoonfuls of finely chopped onions. Let simmer for five minutes while stirring, till they are a golden color. Add one table- spoonful of wine vinegar, let simmer one minute more, pour over the liver and sprinkle over it one table-spoonful of finely chopped parsle

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