Gras a l'Americaine

Name: Gras a l'Americaine
Ingredients: 2 pounds of calf's liver; 2 tablespoonfuls of melted butter; juice of 2 lemons; 1/2 teaspoonful of allspice; 1/2 teaspoonful of cinnamon; 1/2 teaspoonful of cloves

From Delicate dishes, 1896

Presented as published in 1896. 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

1468Calories

189 gProtein

54 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories1468 kcal

Protein189 g

Carbohydrates54 g

Fiber6.2 g

Sugars6.1 g

Total Fat59 g

Saturated Fat24 g

Monounsaturated Fat11 g

Polyunsaturated Fat9 g

Omega-30.6 g

Cholesterol2362 mg

Sodium514 mg

Potassium3276 mg

Calcium109 mg

Iron78 mg

Magnesium194 mg

Phosphorus3326 mg

Zinc27 mg

Copper48 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A256920 mcg

Vitamin E18 mg

Vitamin K3.4 mcg

Vitamin B64.1 mg

Vitamin B12767 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)21 mg

Niacin (B3)140 mg

Folate24 mcg

Choline16 mg

Caffeine0 mg

Water821 g

As published

This recipe was extracted from Delicate dishes (1896), page 27. The excerpt below is the record exactly as published.

GRAS A l'AMERICAINE. Boil 2 pounds of calf's liver until very tender; save the juice. Pick the liver over, pulling out all the strings and fat. Mash with potato masher to pulp, adding gradually the juice from the liver. Add 2 tablespoofuls of melted butter, salt to taste, a little cayenne, juice of 2 lemons, ^ teaspoonful of allspice;

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