Liver and Bacon (Hot)
From Entrees made easy, 1905
It may be served round a pile of fried potatoes.
Presented as published in 1905. 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
995Calories
34 gProtein
22 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories995 kcal
Protein34 g
Carbohydrates22 g
Fiber0 g
Sugars0.8 g
Total Fat85 g
Saturated Fat29 g
Monounsaturated Fat36 g
Polyunsaturated Fat13 g
Omega-30.5 g
Cholesterol150 mg
Sodium1704 mg
Potassium494 mg
Calcium19 mg
Iron2.5 mg
Magnesium37 mg
Phosphorus407 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A25 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B121.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.3 mg
Niacin (B3)11 mg
Folate45 mcg
Choline108 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 25. The excerpt below is the record exactly as published.
Liver and Bacon (Hot) Wash the liver well, and blanch it for a few minutes in boiling water, then skin it and cut into neat pieces. Fry it for about 10 minutes in bacon fat (if possible), or clarified dripping. 90 ODDS AND ENDS (Fry first of all about £ lb. of rather lean bacon? keep this warm, and then fry the liver in the fat left from the bacon.) Take out the liver, put about 1 oz. of flour
Cook this with the app: pantry check, scaling, and the assistant.