Liver a la Madame Begue

Name: Liver a la Madame Begue
Ingredients: 1 pound calves' liver, cut in 1-inch cubes; 2 small onions, thinly sliced; 2 sprigs parsley; salt and pepper

From The Southern cook book of fine old recipes, 1935

Presented as published in 1935. 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

725Calories

96 gProtein

45 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories725 kcal

Protein96 g

Carbohydrates45 g

Fiber5.2 g

Sugars13 g

Total Fat19 g

Saturated Fat5.5 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat4 g

Omega-30.2 g

Cholesterol1152 mg

Sodium255 mg

Potassium1943 mg

Calcium93 mg

Iron39 mg

Magnesium118 mg

Phosphorus1731 mg

Zinc14 mg

Copper24 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A128383 mcg

Vitamin E8.4 mg

Vitamin K67 mcg

Vitamin B62.3 mg

Vitamin B12383 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)11 mg

Niacin (B3)70 mg

Folate63 mcg

Choline19 mg

Caffeine0 mg

Water590 g

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 9. The excerpt below is the record exactly as published.

Liver a la Madame Begue 1 pound calves' liver, cut in 1-inch cubes 2 small onions, thinly sliced 2 sprigs parsley salt and pepper

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