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Calves' Liver, English Style
From The Rural cook book, 1907
Serves 3
Presented as published in 1907. 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
859Calories
68 gProtein
13 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories859 kcal
Protein68 g
Carbohydrates13 g
Fiber0.4 g
Sugars1.1 g
Total Fat63 g
Saturated Fat21 g
Monounsaturated Fat24 g
Polyunsaturated Fat7.6 g
Omega-30.2 g
Cholesterol844 mg
Sodium633 mg
Potassium1150 mg
Calcium25 mg
Iron26 mg
Magnesium67 mg
Phosphorus1224 mg
Zinc10 mg
Copper16 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A85578 mcg
Vitamin E5.6 mg
Vitamin K0.1 mcg
Vitamin B61.3 mg
Vitamin B12256 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)7.2 mg
Niacin (B3)48 mg
Folate6.3 mcg
Choline1.5 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 22. The excerpt below is the record exactly as published.
Calves' Liver, English Style. — Two pounds of fresh liver, one-half pound fat salt pork, one spoonful of butter, half an onion, one spoonful chopped parsley and pepper
Cook this with the app: pantry check, scaling, and the assistant.