dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Liver and Bacon
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
33Calories
5 gProtein
1 gCarbs
1 gFat
Full nutrition (31 nutrients)
Calories33 kcal
Protein5.1 g
Carbohydrates0.9 g
Fiber0 g
Sugars0 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol64 mg
Sodium13 mg
Potassium82 mg
Calcium1 mg
Iron2.1 mg
Magnesium4.8 mg
Phosphorus91 mg
Zinc0.8 mg
Copper1.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A7075 mcg
Vitamin E0.5 mg
Vitamin B60.1 mg
Vitamin B1221 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.9 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 33. The excerpt below is the record exactly as published.
Sprinkle with salt and pepper; place in a greased wire broiler and broil from five to eight minutes. Remove to a hot platter; spread with butter and sprinkle with, pepper and salt. LIVER AND BACON Prepare as for broiled liver; sprinlde with salt and pepper and dredge with flour
Cook this with the app: pantry check, scaling, and the assistant.