Leber-ruurst

Name: Leber-ruurst
Ingredients: equal parts of lean and fat pork; equal parts of lean and fat pork; the same quantity of calf’s liver; a tablespoonful of salt; a teaspoonful of powdered cloves; a teaspoonful of white pepper; a teaspoonful of black pepper; 4oz. of raw onion

From The "Queen" cookery books: Pickles and Preserves, 1902

Can be used at once or smoked for preservation.

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

58Calories

2 gProtein

14 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories58 kcal

Protein1.7 g

Carbohydrates14 g

Fiber3.1 g

Sugars4.8 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium7005 mg

Potassium200 mg

Calcium47 mg

Iron0.9 mg

Magnesium18 mg

Phosphorus41 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C8.9 mg

Vitamin A0.6 mcg

Vitamin E0 mg

Vitamin K4.3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate22 mcg

Choline7.2 mg

Caffeine0 mg

Water102 g

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 78. The excerpt below is the record exactly as published.

Leber-ruurst. — Boil, or rather stew, equal parts of lean and fat pork in a very little water, then run them through the mincer ; well wash and dry the same quantity of calf’s liver as you have pork, and then grate it down finely. Prepare a seasoning by mixing well together (for every 41b. of meat and liver) a tablespoonful of salt, a teaspoonful of powdered cloves, a teaspoonful each of white and black pepper, and 4oz. of raw onion

Cook this with the app: pantry check, scaling, and the assistant.