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Fried Liver
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
741Calories
49 gProtein
19 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories741 kcal
Protein49 g
Carbohydrates19 g
Fiber0 g
Sugars0.9 g
Total Fat52 g
Saturated Fat15 g
Monounsaturated Fat19 g
Polyunsaturated Fat12 g
Omega-30.1 g
Cholesterol619 mg
Sodium263 mg
Potassium876 mg
Calcium17 mg
Iron20 mg
Magnesium51 mg
Phosphorus854 mg
Zinc7 mg
Copper12 mg
Manganese0.8 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A64184 mcg
Vitamin E5.5 mg
Vitamin K0.1 mcg
Vitamin B61 mg
Vitamin B12192 mcg
Thiamin (B1)1 mg
Riboflavin (B2)5.4 mg
Niacin (B3)36 mg
Folate21 mcg
Choline55 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 127. The excerpt below is the record exactly as published.
Fried Liver. Cut one pound of calves' liver (which has been previously washed and dried) into rather thick slices, flour them, season with salt and pepper, and put them into a frying-pan (or shal- low stew-pan will answer the purpose) containing three ounces of hot beef dripping and let it cook gently, turning it constantly until it is done. Place the liver on a hot dish with some fried tomatoes, arid pour some thick brown sauce round the dish, which should be made as follows : — Stir a large tablespoonf ul of flour quickly into the dripping which is left in the pan and when it is smoothly mixed add gradually a quarter of a pint of brown stock and a dessertspoonful of tomato catsup
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