Fried Liver and Bacon
From The Bile Beans cookery book, 1931
Presented as published in 1931. 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
103Calories
8 gProtein
1 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories103 kcal
Protein8.3 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.1 g
Total Fat7.2 g
Saturated Fat2.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol87 mg
Sodium136 mg
Potassium130 mg
Calcium2.2 mg
Iron2.6 mg
Magnesium7.8 mg
Phosphorus135 mg
Zinc1.1 mg
Copper1.6 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A8492 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B1225 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.3 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water29 g
As published
This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 5. The excerpt below is the record exactly as published.
FRIED LIVER AND BACON. fat bacon until crisp. Take out bacon and place on . warm dish, leaving fat béiling. Cut liver into slices _ wot more than % inch thick, place quickly in boiling bacon fat.” Turn liver until it is just cooked through and browned crisp both sides. | Lift off on to dish con- taining ‘bacon. Sprinkle flour into boiling fat
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