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Lamb's Liver, Curried
From The household cook book, 1902
Serves 4
Fry quickly in hot fat.
Presented as published in 1902. 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
48Calories
4 gProtein
6 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein3.5 g
Carbohydrates5.8 g
Fiber0.6 g
Sugars2.6 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol30 mg
Sodium97 mg
Potassium144 mg
Calcium14 mg
Iron0.8 mg
Magnesium8.3 mg
Phosphorus55 mg
Zinc0.5 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A555 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B126.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate28 mcg
Choline8 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 107. The excerpt below is the record exactly as published.
LAMB'S LIVER, CURRIED.—Cut it in convenient slices to serve, soak in salted water for 5 minutes, while an onion is frying in salt pork fat; take the liver from the water, dry in a cloth, then put it into a pan and fry brown on both sides. Have the fat hot, and fry quickly. When brown, add a little water or stock, dust with salt and a little curry powder, cover, and simmer 10 minutes
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