nut-freeegg-freesoy-freefish-freeshellfish-free
Fried Liver
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Liver should be reddish brown if fresh, not purple.
Presented as published in 1914. 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
246Calories
9 gProtein
49 gCarbs
7 gFat
Full nutrition (32 nutrients)
Calories246 kcal
Protein9.4 g
Carbohydrates49 g
Fiber0 g
Sugars0 g
Total Fat6.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol47 mg
Sodium8.6 mg
Potassium127 mg
Calcium13 mg
Iron4.6 mg
Magnesium19 mg
Phosphorus114 mg
Zinc0.8 mg
Copper0.8 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3538 mcg
Vitamin E0.2 mg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.2 mg
Folate100 mcg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 58. The excerpt below is the record exactly as published.
Liver : It is an old-fashioned and erroneous idea that pigs' liver is not good eating. It really has a better flavor than other liver. It is farther away from the wild. Beef liver is coarser than pigs' liver. When purchasing liver of any kind, it is best to get an inside cut, so as to get less of the skin or connective tissue. Liver should not look purple; it should be a reddish brown if fresh, but not too brown. First, plunge it in boiling water and let it soak 15 minutes. Skin if necessary. Then roll in flour and fry in hot butter or bacon-fat
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.