Liver and Bacon
From Berridge House recipe book, 1910
Presented as published in 1910. 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
1598Calories
127 gProtein
38 gCarbs
103 gFat
Full nutrition (34 nutrients)
Calories1598 kcal
Protein127 g
Carbohydrates38 g
Fiber0 g
Sugars0.8 g
Total Fat103 g
Saturated Fat34 g
Monounsaturated Fat38 g
Polyunsaturated Fat17 g
Omega-30.7 g
Cholesterol1302 mg
Sodium1944 mg
Potassium1978 mg
Calcium37 mg
Iron41 mg
Magnesium123 mg
Phosphorus2049 mg
Zinc16 mg
Copper24 mg
Manganese1.6 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A128391 mcg
Vitamin E9.3 mg
Vitamin K0 mcg
Vitamin B62.6 mg
Vitamin B12384 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)11 mg
Niacin (B3)81 mg
Folate45 mcg
Choline108 mg
Caffeine0 mg
Water428 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 9. The excerpt below is the record exactly as published.
Liver and Bacon i lb. liver, ^ lb. bacon, i oz. seasoned flour, \ pt. water.
Cook this with the app: pantry check, scaling, and the assistant.