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Fried Liver
From Buckeye cookery, 1892
Serves 2
Cooking time is about a quarter of an hour.
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
940Calories
3 gProtein
0 gCarbs
103 gFat
Full nutrition (34 nutrients)
Calories940 kcal
Protein2.6 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat103 g
Saturated Fat51 g
Monounsaturated Fat43 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol143 mg
Sodium6.6 mg
Potassium41 mg
Calcium0.5 mg
Iron1.1 mg
Magnesium2.4 mg
Phosphorus45 mg
Zinc0.4 mg
Copper0.7 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A3538 mcg
Vitamin E3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate0 mcg
Choline82 mg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 110. The excerpt below is the record exactly as published.
FRiep LIVER. Cut in thin slices and place on a platter, pour on boiling water and immediately pour it off (this seals the outside, takes away the unpleasant flavor, and makes it much more palatable); have ready in skillet on the stove, some hot lard or beef drippings, or both together, dredge the liver with rolled crackers or dried bread- crumbs rolled fine and nicely seasoned with pepper and salt
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