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Larded Liver With Claret Sauce
From Kentucky receipt book, 1903
Serves 6
Garnish with parsley.
Presented as published in 1903. 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
742Calories
10 gProtein
3 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories742 kcal
Protein9.6 g
Carbohydrates2.6 g
Fiber0 g
Sugars0.6 g
Total Fat70 g
Saturated Fat26 g
Monounsaturated Fat34 g
Polyunsaturated Fat7.5 g
Omega-30 g
Cholesterol108 mg
Sodium715 mg
Potassium278 mg
Calcium17 mg
Iron1.4 mg
Magnesium20 mg
Phosphorus213 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1179 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate3.7 mcg
Choline3.9 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 39. The excerpt below is the record exactly as published.
Larded Liver With Claret Sauce. To 1 calf's or lamb's liver take 1% pounds of fat salt pork, cut in strips ^ of an inch thick ; draw through liver with larding needle, then put liver in a kettle of boiling water; cook 20 minutes. Re^ move from kettle to roasting pan, add 1 cup of water and bake iix hot oven 20 minutes. Place meat on hot dish, then add to gravy 1 pint of claret wine, 1 dessertspoon of flour
Cook this with the app: pantry check, scaling, and the assistant.