Fried Liver and Bacon

Name: Fried Liver and Bacon
Ingredients: Cut the bacon in thin slices; Wash the liver and dry it; cut it in slices of about one-third of an inch in thickness; Put the flour with some pepper and salt on to a plate; some pepper; some salt

From Artizan recipes, 1896

Serve with fried onion if desired.

Presented as published in 1896. 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

2867Calories

172 gProtein

114 gCarbs

189 gFat

Full nutrition (34 nutrients)

Calories2867 kcal

Protein172 g

Carbohydrates114 g

Fiber0 g

Sugars1.6 g

Total Fat189 g

Saturated Fat63 g

Monounsaturated Fat74 g

Polyunsaturated Fat30 g

Omega-31.2 g

Cholesterol1502 mg

Sodium3655 mg

Potassium2588 mg

Calcium70 mg

Iron48 mg

Magnesium181 mg

Phosphorus2572 mg

Zinc20 mg

Copper25 mg

Manganese2.4 mg

Vitamin D1.8 mcg

Vitamin C0.4 mg

Vitamin A129165 mcg

Vitamin E10 mg

Vitamin K0 mcg

Vitamin B63.3 mg

Vitamin B12393 mcg

Thiamin (B1)4.1 mg

Riboflavin (B2)12 mg

Niacin (B3)98 mg

Folate208 mcg

Choline217 mg

Caffeine0 mg

Water549 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 44. The excerpt below is the record exactly as published.

Cut the bacon in thin slices, take off the rind and place the slices in a frying-pan. Wash the liver and dry it: cut it in slices of about one-third of an inch in thickness. Put the flour with some pepper and salt on to a plate

Cook this with the app: pantry check, scaling, and the assistant.