Liver and Bacon

Name: Liver and Bacon
Ingredients: one-half pound of calf's liver; one-half pound of bacon; one-half ounce of flour; one-half pint of second stock; one dessert spoonful of mushroom catsup; six drops of caramel; one saltspoonful of salt; one-half teaspoonful of pepper

From My mother's cook book, 1902

Sheep's liver can be used but should be par-boiled.

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

1564Calories

88 gProtein

75 gCarbs

101 gFat

Full nutrition (34 nutrients)

Calories1564 kcal

Protein88 g

Carbohydrates75 g

Fiber0.3 g

Sugars44 g

Total Fat101 g

Saturated Fat34 g

Monounsaturated Fat39 g

Polyunsaturated Fat18 g

Omega-30.6 g

Cholesterol737 mg

Sodium2311 mg

Potassium1610 mg

Calcium121 mg

Iron21 mg

Magnesium98 mg

Phosphorus1348 mg

Zinc10 mg

Copper12 mg

Manganese1 mg

Vitamin D0.9 mcg

Vitamin C0.7 mg

Vitamin A64218 mcg

Vitamin E5.5 mg

Vitamin K3.5 mcg

Vitamin B61.8 mg

Vitamin B12193 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)5.9 mg

Niacin (B3)49 mg

Folate37 mcg

Choline135 mg

Caffeine0 mg

Water490 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 32. The excerpt below is the record exactly as published.

Liver and Bacon. — One-half pound of calf's liver, one-half pound of bacon, one-half ounce of flour, one- half pint of second stock, one dessert spoonful of mush- room catsup, six drops of caramel, one saltspoonful of salt, one-half teaspoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.