Liver and Bacon

Name: Liver and Bacon
Ingredients: half a pound of calf's liver; half a pound of bacon; a teaspoonful of salt; a very little pepper

From A Little Cook-Book for a Little Girl, 1905

Garnish with parsley and lemon for variation.

Presented as published in 1905. 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

1193Calories

78 gProtein

8 gCarbs

93 gFat

Full nutrition (34 nutrients)

Calories1193 kcal

Protein78 g

Carbohydrates8.2 g

Fiber0 g

Sugars0.8 g

Total Fat93 g

Saturated Fat31 g

Monounsaturated Fat37 g

Polyunsaturated Fat15 g

Omega-30.6 g

Cholesterol726 mg

Sodium4157 mg

Potassium1198 mg

Calcium24 mg

Iron20 mg

Magnesium73 mg

Phosphorus1197 mg

Zinc9.4 mg

Copper12 mg

Manganese0.7 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A64208 mcg

Vitamin E5.1 mg

Vitamin K0 mcg

Vitamin B61.6 mg

Vitamin B12193 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)5.5 mg

Niacin (B3)44 mg

Folate0 mcg

Choline108 mg

Caffeine0 mg

Water266 g

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 8. The excerpt below is the record exactly as published.

Liver and Bacon Buy half a pound of calf's liver and half a pound of bacon. Cut the liver in thin slices and pour boiling water over it, and then wipe each slice dry. Slice the bacon very thin and cut off the rind ; put this in a hot frying-pan and cook very quickly, turning it once or twice. Just as soon as it is brown take it out and lay it on brown paper in the oven in a pan. Take a saucer of flour and mix in it a teaspoonful of salt and a very little pepper

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