Liver and Bacon
From The royal baker and pastry cook, 1902
Few people know that lamb’s liver is as tender and well flavored as calf’s liver; it is much less expensive.
Presented as published in 1902. 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
92Calories
3 gProtein
6 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories92 kcal
Protein3 g
Carbohydrates6.1 g
Fiber0 g
Sugars0.1 g
Total Fat6.1 g
Saturated Fat2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol11 mg
Sodium120 mg
Potassium43 mg
Calcium2.4 mg
Iron0.5 mg
Magnesium4.2 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate13 mcg
Choline7.6 mg
Caffeine0 mg
Water8.2 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 66. The excerpt below is the record exactly as published.
Liver and Bacon. — Cut liver in Irjt-inch slices, soak in cold water 20 minutes, drain, dry, and roll in flour. Have pan very hot. Put in bacon thinly sliced, turn until brown, trans- fer to hot platter. Fry liver quickly in the hot fat, turning often. When done pour off all but 1 or 2 tablespoons fat, dredge in flour
Cook this with the app: pantry check, scaling, and the assistant.