Liver a la Franqaise

Name: Liver a la Franqaise
Ingredients: 3 tablespoonfuls bread crumbs.; 1.5 lb. calf’s liver.; 1 dessertspoonful Worcester sauce.; Pinch of pepper and nutmeg.; 2 sprigs parsley.; Thin strips of bacon.; 0.5 pint water or stock.

From Liverpool School of Cookery recipe book, 1900

Presented as published in 1900. 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

233Calories

11 gProtein

24 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories233 kcal

Protein11 g

Carbohydrates24 g

Fiber1 g

Sugars5.6 g

Total Fat9.9 g

Saturated Fat3 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol18 mg

Sodium682 mg

Potassium377 mg

Calcium54 mg

Iron2 mg

Magnesium22 mg

Phosphorus128 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C3.9 mg

Vitamin A13 mcg

Vitamin E0.2 mg

Vitamin K35 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.8 mg

Folate37 mcg

Choline33 mg

Caffeine0 mg

Water233 g

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 14. The excerpt below is the record exactly as published.

Liver a la Franqaise. For the Mixture. 3 tablespoonfuls bread crumbs. Finely chopped fresh mushroom or mushroom powder. Ismail onion ) finely chopped. 2 sprigs parsley I £ teaspoonful salt. Pinch of pepper and nutmeg. 1^ lb. calf’s liver. Thin strips of bacon. ^ pint water or stock. 1 dessertspoonful Worcester sauce.

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