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Fried Calf's Liver and Bacon
From The home cook book, 1905
Serves 1
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
97Calories
7 gProtein
1 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories97 kcal
Protein7.3 g
Carbohydrates1 g
Fiber0 g
Sugars0.1 g
Total Fat6.8 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol79 mg
Sodium137 mg
Potassium110 mg
Calcium2.2 mg
Iron1.3 mg
Magnesium6.6 mg
Phosphorus123 mg
Zinc1.2 mg
Copper2.4 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0.3 mg
Vitamin A1244 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B1215 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.9 mg
Folate73 mcg
Choline91 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 60. The excerpt below is the record exactly as published.
FRIED CALFS LIVER AND BACON Put in a frying-pan thin slices of bacon, and let them fry quickly in their own fat. Having carefully washed the calf liver, cut slices not too thin, say a third of an inch — for if liver is cut too thin it will fry dry and hard. Take out the bacon as soon as it is crisp, putting it in a hot dish. Lay the slices of the liver in the fat left in the frying-pan, and cook over not too hot a fire till thoroughly done. Then dish with the bacon, seasoning lightly with salt and pepper. Onions
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