Lemon and Liver Sauce
From Buckmaster's cookery, 1887
Be sure the livers are fresh and healthy.
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
786Calories
1 gProtein
5 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories786 kcal
Protein1.5 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars1.3 g
Total Fat87 g
Saturated Fat54 g
Monounsaturated Fat25 g
Polyunsaturated Fat3.3 g
Omega-30.3 g
Cholesterol231 mg
Sodium13 mg
Potassium95 mg
Calcium39 mg
Iron0.3 mg
Magnesium6.2 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A737 mcg
Vitamin E2.6 mg
Vitamin K7.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.7 mcg
Choline23 mg
Caffeine0 mg
Water62 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 97. The excerpt below is the record exactly as published.
LEMON AND LIVER SAUCE, Ingredients. Liver. Lemon. Melted Butter. 1. Wash and score the liver of a fowl or a rabbit. 2. Blanch it for five minutes. 3. Cut half a lemon into small slices. 4. Remove all the white and seeds. 5. Take a quarter of the lemon-rind and mince it and the liver finely. 1. Prepare half a pint of melted butter. 2. Add the minced liver and lemon. 3. Season with a little salt
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