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Fried Calf's Liver and Bacon
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Liver should be cooked slowly for moisture.
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
48Calories
4 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein3.7 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat3.5 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol37 mg
Sodium67 mg
Potassium57 mg
Calcium1 mg
Iron1.1 mg
Magnesium3.4 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.7 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3538 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate0 mcg
Choline3.8 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 92. The excerpt below is the record exactly as published.
the necessary amount of calf s liver in thin slices and wash it in cold water. Place some thin slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.