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Italian Cheese

Name: Italian Cheese
Yield: 12 servings
Ingredients: three pounds of calves' or pigs' liver; two pounds of bacon; half a pound of fat of bacon; some parsley, chives, salt, pepper, spice, thyme; a bay-leaf, sage, and garlic chopped up separately

From The thorough good cook, 1895

Serves 12

Dress and garnish with jelly, sweet herbs, and chopped egg yolks.

Presented as published in 1895. 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

617Calories

34 gProtein

4 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories617 kcal

Protein34 g

Carbohydrates4.1 g

Fiber0 g

Sugars0.3 g

Total Fat51 g

Saturated Fat18 g

Monounsaturated Fat21 g

Polyunsaturated Fat7.5 g

Omega-30.2 g

Cholesterol356 mg

Sodium656 mg

Potassium523 mg

Calcium9.1 mg

Iron9.9 mg

Magnesium31 mg

Phosphorus536 mg

Zinc4.3 mg

Copper6 mg

Manganese0.3 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A32100 mcg

Vitamin E2.5 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B1296 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.7 mg

Niacin (B3)21 mg

Folate0 mcg

Choline44 mg

Caffeine0 mg

Water115 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 239. The excerpt below is the record exactly as published.

Italian Cheese. Chop up together three pounds of calves' or pigs' liver, two pounds of bacon, half a pound of fat of bacon, some parsley, chives, salt, pepper, spice, thyme ; a bay-leaf, sage, and garlic chopped up separatel

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