Leber Kloesse

Name: Leber Kloesse
Ingredients: a pound of calf's liver; two slices of bread; milk; two slightly beaten eggs; a small onion; the zest of a lemon; salt; paprika

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

1122Calories

121 gProtein

73 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories1122 kcal

Protein121 g

Carbohydrates73 g

Fiber4.9 g

Sugars22 g

Total Fat38 g

Saturated Fat14 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat7.5 g

Omega-30.4 g

Cholesterol1553 mg

Sodium3102 mg

Potassium2331 mg

Calcium544 mg

Iron43 mg

Magnesium163 mg

Phosphorus2205 mg

Zinc17 mg

Copper24 mg

Manganese2 mg

Vitamin D4.3 mcg

Vitamin C14 mg

Vitamin A128660 mcg

Vitamin E10 mg

Vitamin K2.7 mcg

Vitamin B62.5 mg

Vitamin B12385 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)12 mg

Niacin (B3)73 mg

Folate77 mcg

Choline348 mg

Caffeine0 mg

Water767 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 45. The excerpt below is the record exactly as published.

LEBER KLOESSE— GERMAN Pass a pound of calf's liver through a chopper twice; then mix it with two slices of bread, which have been soaked in milk and squeezed dry. Add two slightly beaten eggs, a small onion, grated, the zest of a lemon, salt and paprika

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