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Liver and Bacon in Casserole
From The Rural cook book, 1907
Serves 2
Presented as published in 1907. 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
709Calories
60 gProtein
15 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories709 kcal
Protein60 g
Carbohydrates15 g
Fiber1.3 g
Sugars3.5 g
Total Fat45 g
Saturated Fat15 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.5 g
Omega-30.3 g
Cholesterol639 mg
Sodium844 mg
Potassium1044 mg
Calcium32 mg
Iron20 mg
Magnesium63 mg
Phosphorus1002 mg
Zinc8 mg
Copper12 mg
Manganese0.8 mg
Vitamin D0.4 mcg
Vitamin C5.6 mg
Vitamin A64194 mcg
Vitamin E4.6 mg
Vitamin K0.3 mcg
Vitamin B61.3 mg
Vitamin B12192 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)5.4 mg
Niacin (B3)39 mg
Folate14 mcg
Choline50 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 22. The excerpt below is the record exactly as published.
Liver and Bacon in Casserole. — Slice liver about half an inch thick, and put in a buttered saucepan, peppering lightly. Over the liver lay a dozen thin slices of bacon, and strew these with chopped onion and par* sley. Cover closely and cook slowly for about two hours. The cooking must not be hurried. When ready to serve the liver, let the gravy, with the bacon in it, boil hard for two minutes, then pour it over the the liver in the serving dish. Liver. Fried in New Orleans Style, — Cut a pound of calf's liver in half- inch cubes. After washing and draining, place in a bowl which has been ruhbed with an onion. Between two layers of liver place a layer of chopped onion and parsley
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