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Larded Liver
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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
135Calories
6 gProtein
4 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories135 kcal
Protein5.6 g
Carbohydrates3.7 g
Fiber0.6 g
Sugars1.7 g
Total Fat11 g
Saturated Fat3.7 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol35 mg
Sodium227 mg
Potassium132 mg
Calcium18 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus81 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C2.8 mg
Vitamin A1772 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B125.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate7.1 mcg
Choline16 mg
Caffeine0 mg
Water287 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 21. The excerpt below is the record exactly as published.
LARDED LIVER. Lard a calf's liver with bacon or ham, season with salt and pep- per, tie a cord around the liver to keep it in shape, put in a kettle with one quart of cold water, a quarter of a pound of bacon, one onion, chopped fine, and one teaspoonful of sweet marjoram
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