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Liver and Bacon
From The national course in home economics, 1917
Serves 4
Ann Hewitt.
Presented as published in 1917. 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
225Calories
8 gProtein
0 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories225 kcal
Protein8.1 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.2 g
Total Fat21 g
Saturated Fat7.2 g
Monounsaturated Fat9 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol41 mg
Sodium427 mg
Potassium119 mg
Calcium3.5 mg
Iron0.3 mg
Magnesium7.7 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A448 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate0 mcg
Choline27 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 89. The excerpt below is the record exactly as published.
LIVER AND BACON. Calf's liver is the best; slice it one-quarter of an inch thick; pour hot water over and let stand a few minutes to clear it from blood; then dry in a napkin. Take one-half a pound of thin sliced bacon
Cook this with the app: pantry check, scaling, and the assistant.