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Liver and Bacon
From Cookery for every household, 1914
Serves 2
Veal stuffing can be added for extra flavor.
Presented as published in 1914. 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
17Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories17 kcal
Protein2.6 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol32 mg
Sodium7.2 mg
Potassium41 mg
Calcium0.9 mg
Iron1.1 mg
Magnesium2.5 mg
Phosphorus45 mg
Zinc0.4 mg
Copper0.7 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3538 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 1005. The excerpt below is the record exactly as published.
Liver and Bacon Wash and dry the liver, and cut it in thinnish slices. Coat these with flour, and season them with pepper and salt. Now lay a thin rasher of bacon on the top of each piece of fiver, or wrap the bacon round the fiver. Or, to make a still more savoury dish, prepare a little veal stuffing, and place some between the fiver and bacon, making a sandwich as it were. Place the fiver and bacon in a well-greased bag, add 2 or 3 table-spoonfuls stock or water
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