Liver and Bacon
From Simple cooking of wholesome food for the farm home, 1913
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
254Calories
7 gProtein
42 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories254 kcal
Protein6.6 g
Carbohydrates42 g
Fiber4.5 g
Sugars6.6 g
Total Fat7 g
Saturated Fat2.2 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol11 mg
Sodium529 mg
Potassium299 mg
Calcium149 mg
Iron12 mg
Magnesium28 mg
Phosphorus95 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C11 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate76 mcg
Choline21 mg
Caffeine0 mg
Water285 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 5. The excerpt below is the record exactly as published.
Liver and Bacon. — Cut liver one-fourth to one-half inch thick, let lie in cold water a few minutes, scald, drain, and remove skin and veins. Sprinkle with salt and pepper and dredge with flour. Brown in a little bacon grease. Add one small onion chopped fine and three-quarters of a cup of boiling water. Cover and let simmer fifteen minutes. Serve with bacon cut thin
Cook this with the app: pantry check, scaling, and the assistant.