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Lamb Hearts and Livers
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
409Calories
47 gProtein
20 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories409 kcal
Protein47 g
Carbohydrates20 g
Fiber1.1 g
Sugars1.6 g
Total Fat15 g
Saturated Fat5.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol397 mg
Sodium388 mg
Potassium845 mg
Calcium60 mg
Iron15 mg
Magnesium54 mg
Phosphorus572 mg
Zinc5.6 mg
Copper3.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A14150 mcg
Vitamin E0.9 mg
Vitamin K1.7 mcg
Vitamin B61 mg
Vitamin B1263 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)3.3 mg
Niacin (B3)22 mg
Folate31 mcg
Choline3.7 mg
Caffeine0 mg
Water190 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 59. The excerpt below is the record exactly as published.
LAMB HEARTS AND LIVERS Wash, clean, cut in small pieces, and gently stew till done two lamb hearts and livers. Take them from the liquor in which they have stewed, chop fine, and add a few bread- crumbs, a flavor of parsley and onion, and salt to your taste
Cook this with the app: pantry check, scaling, and the assistant.