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Lamb, Liver of, To Fry
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for two or three 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
1120Calories
43 gProtein
169 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories1120 kcal
Protein43 g
Carbohydrates169 g
Fiber5.1 g
Sugars6.4 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol73 mg
Sodium4715 mg
Potassium911 mg
Calcium208 mg
Iron11 mg
Magnesium107 mg
Phosphorus543 mg
Zinc5.8 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A8.3 mcg
Vitamin E0.1 mg
Vitamin K4.4 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)18 mg
Folate278 mcg
Choline9.4 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 802. The excerpt below is the record exactly as published.
Lamb, Liver of. To Pry.— Soak the liver in cold water for haK an hour. Cut it into thin slices, and boil these for ten minutes. Place them in a dry cloth to drain off the water, strew a little pepper on them, dredge flour over them, and fry in hot fat until they are brightly browned. If the flavour is Kked, an onion finely minced may be fried with them, or a few rashers of bacon. Garnish with parsley, and send good brown gravy
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