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Liver and Bacon
From Recipes for the million, 1891
Serves 2
Presented as published in 1891. 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
793Calories
63 gProtein
18 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories793 kcal
Protein63 g
Carbohydrates18 g
Fiber0 g
Sugars0.4 g
Total Fat51 g
Saturated Fat17 g
Monounsaturated Fat19 g
Polyunsaturated Fat8.5 g
Omega-30.4 g
Cholesterol651 mg
Sodium1849 mg
Potassium987 mg
Calcium21 mg
Iron20 mg
Magnesium62 mg
Phosphorus1023 mg
Zinc8.2 mg
Copper12 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A64196 mcg
Vitamin E4.7 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B12192 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)5.5 mg
Niacin (B3)40 mg
Folate20 mcg
Choline54 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 133. The excerpt below is the record exactly as published.
LIVER AND BACON. — Cut half a pound of bacon into thin slices, remove the rind, and fry it about four minutes, turning it to prevent burning ; put it on a dish and keep hot. Meanwhile, cut a pound of sheep’s or calf’s fiver into slices about an inch thick, cover them well with flour, and when the bacon is removed from the pan put the fiver in and fry it for about ten minutes, moving it occasionally to prevent burning ; fry on both sides, then put it in the middle of the dish. Mix a dessert-spoonful of flour with a quarter of a spoonful of salt and a little pepper ; make it into a smooth paste with a gill of water
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