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Fried Liver

Name: Fried Liver
Yield: 2 servings
Ingredients: the liver sliced fairly thin; dip it in flour; cracker or bread crumbs; beaten egg; fry it plain in bacon or other pork dripping; onions may be fried with the bacon

From The Cook County cook book, 1912

Serves 2

Recipe by Mrs. S. J. Walsh, Chicago.

Presented as published in 1912. 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

88Calories

5 gProtein

12 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories88 kcal

Protein4.9 g

Carbohydrates12 g

Fiber0.6 g

Sugars0.4 g

Total Fat2 g

Saturated Fat0.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol45 mg

Sodium102 mg

Potassium70 mg

Calcium24 mg

Iron1.8 mg

Magnesium7.1 mg

Phosphorus72 mg

Zinc0.6 mg

Copper0.7 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A3553 mcg

Vitamin E0.3 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B1211 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.1 mg

Folate26 mcg

Choline21 mg

Caffeine0 mg

Water17 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 228. The excerpt below is the record exactly as published.

FRIED LIVER — Have the liver sliced fairly thin, dip it in flour, cracker or bread crumbs and beaten egg, or fry it plain in bacon or other pork dripping. If desired, onions may be fried with the bacon

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