Liver and Bacon
From One-room cookery, 1950
Presented as published in 1950. 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
291Calories
25 gProtein
9 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories291 kcal
Protein25 g
Carbohydrates9.3 g
Fiber0 g
Sugars2 g
Total Fat17 g
Saturated Fat5.4 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol241 mg
Sodium455 mg
Potassium470 mg
Calcium9.4 mg
Iron7.7 mg
Magnesium26 mg
Phosphorus396 mg
Zinc3.1 mg
Copper4.6 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0.2 mg
Vitamin A24073 mcg
Vitamin E1.7 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B1272 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2.1 mg
Niacin (B3)16 mg
Folate10 mcg
Choline26 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from One-room cookery (1950) by Gas Council (Great Britain), page 7. The excerpt below is the record exactly as published.
LIVER AND BACON Utensils required : plate, frying pan. 3-4 oz. liver ; 2 rashers bacon ; 1 dessertspoon seasoned flour ; & teacup water or stock
Cook this with the app: pantry check, scaling, and the assistant.