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Liver and Bacon
From The "A1" cookery book, 1901
Serves 1
Serve with bacon on the side.
Presented as published in 1901. 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
713Calories
97 gProtein
16 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories713 kcal
Protein97 g
Carbohydrates16 g
Fiber0 g
Sugars0.1 g
Total Fat29 g
Saturated Fat8.9 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat5.6 g
Omega-30.3 g
Cholesterol1171 mg
Sodium454 mg
Potassium1541 mg
Calcium23 mg
Iron38 mg
Magnesium91 mg
Phosphorus1688 mg
Zinc14 mg
Copper24 mg
Manganese1.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A128370 mcg
Vitamin E8.5 mg
Vitamin K0 mcg
Vitamin B62 mg
Vitamin B12383 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)11 mg
Niacin (B3)71 mg
Folate0 mcg
Choline13 mg
Caffeine0 mg
Water451 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 43. The excerpt below is the record exactly as published.
Liver and Bacon. — Cut the liver into slices a quarter of an inch thick, and dip each slice in flour, seasoned with pepper and salt. Fry some bacon gently in a frying-pan, and when it is cooked put it on a hot dish to keep warm before the fire. Lay the slices of liver in the hot fat, and fry them first on one side and then on the other, till they are very thoroughly cooked. They will take about a quarter of an hour. For the gravy, mix a dessert-spoon of brown flour smoothly with about a quarter of a pint of water
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