dairy-freenut-freesoy-freefish-freeshellfish-free
Fried Liver
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
282Calories
8 gProtein
29 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories282 kcal
Protein7.9 g
Carbohydrates29 g
Fiber4.3 g
Sugars1.3 g
Total Fat16 g
Saturated Fat5.8 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol56 mg
Sodium5046 mg
Potassium261 mg
Calcium105 mg
Iron3.7 mg
Magnesium34 mg
Phosphorus112 mg
Zinc0.9 mg
Copper0.9 mg
Manganese1.9 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A3557 mcg
Vitamin E0.5 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.1 mg
Folate42 mcg
Choline31 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 348. The excerpt below is the record exactly as published.
Fried Liver. — (1) Cut the required quantity of Liver into slices, sprinkle with salt and pepper, and dip them in beaten egg and then in breadcrumbs. Put a lump of lard in a frying-pan, and when boiling put in the slices of Liver, and fry for six minutes
Cook this with the app: pantry check, scaling, and the assistant.