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Fried Beef Liver
From The national course in home economics, 1917
Serves 1
R. Van Ness.
Presented as published in 1917. 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
362Calories
44 gProtein
27 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories362 kcal
Protein44 g
Carbohydrates27 g
Fiber0 g
Sugars0 g
Total Fat7.6 g
Saturated Fat2.5 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol550 mg
Sodium139 mg
Potassium660 mg
Calcium15 mg
Iron11 mg
Magnesium43 mg
Phosphorus801 mg
Zinc8.2 mg
Copper20 mg
Manganese0.8 mg
Vitamin D2.4 mcg
Vitamin C2.6 mg
Vitamin A9940 mcg
Vitamin E0.8 mg
Vitamin K6.2 mcg
Vitamin B62.2 mg
Vitamin B12119 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)5.6 mg
Niacin (B3)28 mg
Folate620 mcg
Choline666 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 90. The excerpt below is the record exactly as published.
FRIED BEEF LIVER. Cut in thin slices; pour over it <5^27/;2^ water; roll in flour; season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.