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Kabab (Grilled Liver)
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
302Calories
46 gProtein
8 gCarbs
9 gFat
Full nutrition (31 nutrients)
Calories302 kcal
Protein46 g
Carbohydrates8.2 g
Fiber0 g
Sugars0 g
Total Fat9.2 g
Saturated Fat2.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol576 mg
Sodium120 mg
Potassium742 mg
Calcium9.1 mg
Iron19 mg
Magnesium43 mg
Phosphorus821 mg
Zinc6.8 mg
Copper12 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A64183 mcg
Vitamin E4.2 mg
Vitamin B61 mg
Vitamin B12192 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)5.3 mg
Niacin (B3)35 mg
Caffeine0 mg
Water160 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 186. The excerpt below is the record exactly as published.
Kabab. (Grilled Liver.) Cut half a pound of calf's liver into pieces the size of a two-shilling piece, a quarter of an inch thick ; also cut a quarter of a pound of fat into pieces half of that size. Roll all in mixed coriander, cumin powder and parsley, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.