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Hare, Liver Sauce for
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five 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
84Calories
3 gProtein
12 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories84 kcal
Protein3.4 g
Carbohydrates12 g
Fiber1.3 g
Sugars6.5 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol32 mg
Sodium12 mg
Potassium184 mg
Calcium20 mg
Iron1.3 mg
Magnesium13 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0.7 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A3538 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B1211 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate15 mcg
Choline6.6 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 695. The excerpt below is the record exactly as published.
Hare, Liver Sauce for.— Simmer the Hver for a quarter of an hour in good beef gravy, mhice it finely, and with it a small HAB ( 303 ) HAB onion. Add a dessert- spoonful of chili vinegar, a table-spoonful of cm-rant jelly, and three of port wine
Cook this with the app: pantry check, scaling, and the assistant.