Liver and Bacon
From Royal baker and pastry cook, 1913
Lamb’s liver is as tender and well flavored as calf’s liver; it is much less expensive.
Presented as published in 1913. 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
968Calories
142 gProtein
24 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories968 kcal
Protein142 g
Carbohydrates24 g
Fiber0 g
Sugars0.1 g
Total Fat33 g
Saturated Fat10 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat6.9 g
Omega-30.4 g
Cholesterol1739 mg
Sodium481 mg
Potassium2257 mg
Calcium28 mg
Iron57 mg
Magnesium131 mg
Phosphorus2490 mg
Zinc21 mg
Copper36 mg
Manganese2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A192552 mcg
Vitamin E13 mg
Vitamin K0 mcg
Vitamin B63 mg
Vitamin B12575 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)16 mg
Niacin (B3)105 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water486 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 67. The excerpt below is the record exactly as published.
Liver and Bacon. — Cut liver in H-inch slices, soak in cold water 20 minutes, drain, dry, and roll in flour. Have pan very hot. Put in bacon thinly sliced
Cook this with the app: pantry check, scaling, and the assistant.