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Fried Liver
From Temperance cook book, 1887
Serves 2
Presented as published in 1887. 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
1 gFat
Full nutrition (32 nutrients)
Calories246 kcal
Protein9.4 g
Carbohydrates49 g
Fiber0 g
Sugars0 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol32 mg
Sodium7.9 mg
Potassium126 mg
Calcium12 mg
Iron4.6 mg
Magnesium19 mg
Phosphorus113 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
Water15 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 21. The excerpt below is the record exactly as published.
FRIED LIVER. Cut in thin slices and place on a platter, pour on boiling water and immediately pour it off (sealing the outside, taking away the unpleasant flavor and making it moi-e palatable); have ready in the skillet on the stove, some hot lard or beef drippings, dredge the liver with flour nicely seasoned with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.