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Fried Calf's Liver
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
48Calories
4 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein3.6 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat3.4 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol40 mg
Sodium69 mg
Potassium55 mg
Calcium1.1 mg
Iron0.6 mg
Magnesium3.3 mg
Phosphorus62 mg
Zinc0.6 mg
Copper1.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A622 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B127.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2 mg
Folate36 mcg
Choline45 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 59. The excerpt below is the record exactly as published.
FRIED CALF'S LIVER Select tender calf liver, and wash in cold water. Pour the water off, and put the liver in a pan. Over it pour boil- 106 THE HOME COOK BOOK ing water. Take it out and wipe dry. Cut in slices and season each slice separately with salt and pepper. Sprinkle lightly with flour, and lay on a pan, ready to fry. Have the frying-pan hot, put into it pieces of bacon, and brown. When done take out and lay on a hot platter. Now drop the liver into the hot fat, turn often, and cook slowly until done, being careful not to cook long enough to harden or burn. If more fat is needed, add a little butter and lard
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