dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Liver and Gravy
From Cooking for profit, 1886
Serves 1
Presented as published in 1886. 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
348Calories
50 gProtein
15 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories348 kcal
Protein50 g
Carbohydrates15 g
Fiber0 g
Sugars0 g
Total Fat9.8 g
Saturated Fat2.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol610 mg
Sodium134 mg
Potassium798 mg
Calcium18 mg
Iron21 mg
Magnesium50 mg
Phosphorus877 mg
Zinc7.3 mg
Copper13 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A67920 mcg
Vitamin E4.4 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B12203 mcg
Thiamin (B1)1 mg
Riboflavin (B2)5.7 mg
Niacin (B3)37 mg
Folate13 mcg
Choline0 mg
Caffeine0 mg
Water406 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 148. The excerpt below is the record exactly as published.
Fried Liver and Gravy. Only about half the people anywhere will order liver when there is an alter- native of cold meat or something else. Cut about 8 thin slices, which will be little over half a pound. Lay them in a frying pan with some drippings or bacon fat and fry brown on both sides. Season with salt and pepper while cooking. Take up the liver and put into the pan a heaping \ablespoonful of flour and when that ha*s been stirred around, a cupful ot hot water
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