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Liver and Bacon
From A year's cookery, 1880
Serves 3
Ensure liver is not overcooked.
Presented as published in 1880. 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
899Calories
67 gProtein
9 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories899 kcal
Protein67 g
Carbohydrates8.7 g
Fiber0.3 g
Sugars0.6 g
Total Fat65 g
Saturated Fat22 g
Monounsaturated Fat25 g
Polyunsaturated Fat11 g
Omega-30.4 g
Cholesterol676 mg
Sodium1260 mg
Potassium1092 mg
Calcium30 mg
Iron20 mg
Magnesium67 mg
Phosphorus1077 mg
Zinc8.6 mg
Copper12 mg
Manganese0.7 mg
Vitamin D0.6 mcg
Vitamin C11 mg
Vitamin A64235 mcg
Vitamin E4.9 mg
Vitamin K137 mcg
Vitamin B61.4 mg
Vitamin B12192 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)5.5 mg
Niacin (B3)41 mg
Folate13 mcg
Choline73 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 28. The excerpt below is the record exactly as published.
Liver and Bacon. Corned Beef. Bice Snowball. Vienna Bread. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Bread and Milk. Fried Whiting. Shrimp or Anchovy Sauce. Boast Shoulder of Mutton. Boiled Onions. Potatoes. Savoy. Hayrick Puddings. Cheese. Marketing. For the Day.— Whiting ( see January 3rd) ; Shrimps ; one pound and a half of Sheep’s Liver (calf’s liver is scarce and dear at this time of the year) ; a pound of streaky Bacon already cut into rashers (see Marketing, January 3rd); half of this is for to-day, and half for breakfast on Monday. One- pennyworth of Parsley
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