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Liver and Bacon and Onions
From The Cook County cook book, 1912
Serves 4
Serves 4 people.
Presented as published in 1912. 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
374Calories
31 gProtein
4 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein31 g
Carbohydrates4.1 g
Fiber0 g
Sugars0.2 g
Total Fat26 g
Saturated Fat8.5 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat4.3 g
Omega-30.2 g
Cholesterol325 mg
Sodium486 mg
Potassium485 mg
Calcium7.9 mg
Iron9.8 mg
Magnesium29 mg
Phosphorus505 mg
Zinc4 mg
Copper6 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32098 mcg
Vitamin E2.3 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B1296 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.7 mg
Niacin (B3)20 mg
Folate0 mcg
Choline27 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 227. The excerpt below is the record exactly as published.
LIVER AND BACON AND ONIONS.— 1 lb. of liver
Cook this with the app: pantry check, scaling, and the assistant.