Liver a la Quebec
From 365 breakfast dishes, 1901
Presented as published in 1901. 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
457Calories
59 gProtein
12 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein59 g
Carbohydrates12 g
Fiber0 g
Sugars2 g
Total Fat19 g
Saturated Fat5.8 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol948 mg
Sodium468 mg
Potassium1006 mg
Calcium82 mg
Iron22 mg
Magnesium57 mg
Phosphorus1028 mg
Zinc8.1 mg
Copper12 mg
Manganese0.7 mg
Vitamin D2 mcg
Vitamin C2.1 mg
Vitamin A64344 mcg
Vitamin E5.2 mg
Vitamin K0.5 mcg
Vitamin B61.1 mg
Vitamin B12193 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)5.8 mg
Niacin (B3)35 mg
Folate48 mcg
Choline294 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 29. The excerpt below is the record exactly as published.
Liver a la Quebec. Boil or steam J^ a lb. of calfs liver ; chop it fine, seasoning well with salt, pepper and i tablespoonful Worcestershire sauce. Let boil up once. Take out the liver, lay it on slices of shredded wheat biscuit which have been previously toasted. Add i tablespoonful of flour, thicken and pour over the whole. Take the hard-boiled yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.