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Deviled Liver
From The household cook book, 1902
Serves 5
This is a cold dish.
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
819Calories
60 gProtein
26 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories819 kcal
Protein60 g
Carbohydrates26 g
Fiber1.3 g
Sugars1.4 g
Total Fat53 g
Saturated Fat18 g
Monounsaturated Fat21 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol717 mg
Sodium4508 mg
Potassium976 mg
Calcium58 mg
Iron24 mg
Magnesium64 mg
Phosphorus1040 mg
Zinc8.7 mg
Copper15 mg
Manganese1.2 mg
Vitamin D1.4 mcg
Vitamin C0.3 mg
Vitamin A77027 mcg
Vitamin E5.1 mg
Vitamin K2.7 mcg
Vitamin B61.2 mg
Vitamin B12230 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)6.5 mg
Niacin (B3)44 mg
Folate24 mcg
Choline10 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 97. The excerpt below is the record exactly as published.
DEVILED LIVER— Chop very fine 3 lbs. of liver and ^ lb. of salt pork, both uncooked. Then mix |- pint of bread crumbs, 3 ta- blespoons of salt, 1 teaspoon of pepper, ^ teaspoon cayenne, and ^ teaspoon of mace a
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