dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Liver and Bacon
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for two or three persons.
Presented as published in 1892. 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
91Calories
1 gProtein
8 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein1.1 g
Carbohydrates7.5 g
Fiber0.6 g
Sugars0 g
Total Fat6.4 g
Saturated Fat1.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol6.4 mg
Sodium2334 mg
Potassium42 mg
Calcium13 mg
Iron0.7 mg
Magnesium6.1 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0.2 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline7.9 mg
Caffeine0 mg
Water1.1 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 851. The excerpt below is the record exactly as published.
one table-spoonful of flour, one tea-spoonful of salt, and one of pepper. Cover the bottom of the frying-pan with some clear dripping, about quarter of an inch in depth
Cook this with the app: pantry check, scaling, and the assistant.