Creamed Liver
From 365 breakfast dishes, 1901
Presented as published in 1901. 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
1295Calories
188 gProtein
53 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories1295 kcal
Protein188 g
Carbohydrates53 g
Fiber2.6 g
Sugars6.4 g
Total Fat70 g
Saturated Fat11 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat8 g
Omega-30.5 g
Cholesterol2399 mg
Sodium491 mg
Potassium3204 mg
Calcium78 mg
Iron77 mg
Magnesium190 mg
Phosphorus3344 mg
Zinc28 mg
Copper48 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A256733 mcg
Vitamin E17 mg
Vitamin K0.6 mcg
Vitamin B64.1 mg
Vitamin B12767 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)21 mg
Niacin (B3)140 mg
Folate41 mcg
Choline9.2 mg
Caffeine0 mg
Water780 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 16. The excerpt below is the record exactly as published.
Creamed Liver. Cut 2 lbs. of liver into small pieces ; cover with cold water for 10 minutes and drain. Heat 3 tablespoonfuls of butter and put in the liver ; season with salt and pepper, and cook slowly for 10 minutes, browning it on all sides; then take up the liver and put where it will keep warm. Put i slice of onion in the frying-pan and cook i minute; add 3 teaspoonfuls of flour and cook con- stantly, stirring until it begins to froth. Draw the pan back and add i pint of warmed milk
Cook this with the app: pantry check, scaling, and the assistant.