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Liver and Bacon
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
48Calories
4 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein3.7 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat3.5 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol37 mg
Sodium67 mg
Potassium57 mg
Calcium1 mg
Iron1.1 mg
Magnesium3.4 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.7 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3538 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate0 mcg
Choline3.8 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 64. The excerpt below is the record exactly as published.
LIVER AND BACON. Wipe liver and bacon with damp cloth. Remove rind from bacon.
Cook this with the app: pantry check, scaling, and the assistant.