Liver and Bacon

Name: Liver and Bacon
Ingredients: Two pounds of Calf’s or Sheep's Liver; One pound of Bacon; Five dessertspoonfuls of Flour; Pepper and Salt; One small Onion

From Artizan recipes, 1896

Presented as published in 1896. 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

3097Calories

251 gProtein

57 gCarbs

205 gFat

Full nutrition (34 nutrients)

Calories3097 kcal

Protein251 g

Carbohydrates57 g

Fiber2.6 g

Sugars7.9 g

Total Fat205 g

Saturated Fat68 g

Monounsaturated Fat76 g

Polyunsaturated Fat34 g

Omega-31.5 g

Cholesterol2604 mg

Sodium3894 mg

Potassium4115 mg

Calcium100 mg

Iron79 mg

Magnesium250 mg

Phosphorus4095 mg

Zinc33 mg

Copper48 mg

Manganese3.1 mg

Vitamin D1.8 mcg

Vitamin C11 mg

Vitamin A256783 mcg

Vitamin E19 mg

Vitamin K0.6 mcg

Vitamin B65.3 mg

Vitamin B12769 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)22 mg

Niacin (B3)159 mg

Folate49 mcg

Choline226 mg

Caffeine0 mg

Water985 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 44. The excerpt below is the record exactly as published.

Liver and Bacon. Ingredients. Two pounds of Calf’s or Sheep's Liver. One pound of Bacon. Five dessertspoonfuls of Flour. Pepper and Salt. One small Onion

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