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Liver
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Alternatively, spread with butter and broil, seasoning with salt, pepper, and butter.
Presented as published in 1884. 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
33Calories
5 gProtein
1 gCarbs
1 gFat
Full nutrition (31 nutrients)
Calories33 kcal
Protein5.1 g
Carbohydrates0.9 g
Fiber0 g
Sugars0 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol64 mg
Sodium13 mg
Potassium82 mg
Calcium1 mg
Iron2.1 mg
Magnesium4.8 mg
Phosphorus91 mg
Zinc0.8 mg
Copper1.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A7075 mcg
Vitamin E0.5 mg
Vitamin B60.1 mg
Vitamin B1221 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.9 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 138. The excerpt below is the record exactly as published.
Liver. Soak ten minutes in boiling water to draw out the blood. Drain ; remove the thin skin and veins. Cut into pieces for serving. Season with salt and pepper; roll in flour ^ and fvy in salt pork or bacon fat
Cook this with the app: pantry check, scaling, and the assistant.