Liver and Bacon

Name: Liver and Bacon
Ingredients: Have liver cut in thin slices; Put bacon thinly sliced into hot frying pan; add 1 to 2 tablespoons flour; Add hot water gradually

From Royal cook book, 1930

Presented as published in 1930. 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

92Calories

3 gProtein

6 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories92 kcal

Protein3 g

Carbohydrates6.1 g

Fiber0 g

Sugars0.1 g

Total Fat6.1 g

Saturated Fat2 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol11 mg

Sodium127 mg

Potassium45 mg

Calcium9.5 mg

Iron0.5 mg

Magnesium6.5 mg

Phosphorus35 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A1.8 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.2 mg

Folate13 mcg

Choline7.6 mg

Caffeine0 mg

Water245 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 41. The excerpt below is the record exactly as published.

Liver and Bacon Have liver cut in thin slices; wash, drain, dry and roll in flour. Put bacon thinly sliced into hot frying pan; turn until brown and transfer to hot platter. Fry liver quickly in the hot bacon drip- pings, turning often. When done put on platter with bacon. Pour off all but 1 or 2 tablespoons fat, add 1 to 2 tablespoons flour, and stir until brown. Add hot water gradually

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