Liver and Bacon

Name: Liver and Bacon
Ingredients: 1 lb. sheep’s or calf’s liver; | lb. bacon; 1 tablespoonful flour; Salt and pepper; 1 gill water or bone stock; 1 onion (if liked)

From Cookery book and general axioms for plain cookery, 1890

If an onion is liked, slice it and fry with or after the liver.

Presented as published in 1890. 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

1583Calories

127 gProtein

36 gCarbs

103 gFat

Full nutrition (34 nutrients)

Calories1583 kcal

Protein127 g

Carbohydrates36 g

Fiber2.6 g

Sugars7.2 g

Total Fat103 g

Saturated Fat34 g

Monounsaturated Fat38 g

Polyunsaturated Fat17 g

Omega-30.7 g

Cholesterol1302 mg

Sodium1950 mg

Potassium2169 mg

Calcium68 mg

Iron40 mg

Magnesium133 mg

Phosphorus2070 mg

Zinc17 mg

Copper24 mg

Manganese1.6 mg

Vitamin D0.9 mcg

Vitamin C11 mg

Vitamin A128391 mcg

Vitamin E9.4 mg

Vitamin K0.6 mcg

Vitamin B62.7 mg

Vitamin B12384 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)11 mg

Niacin (B3)80 mg

Folate41 mcg

Choline118 mg

Caffeine0 mg

Water560 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 21. The excerpt below is the record exactly as published.

LIVER AND BACON. Ingredients : — 1 lb. sheep’s or calf’s liver. | lb. bacon. 1 tablespoonful flour. Salt and pepper. 1 gill water or bone stock. 1 onion (if liked)

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