Liver and Cream of Wheat

Name: Liver and Cream of Wheat
Ingredients: 2 eggs; thin mush of cream of wheat; few drops of lemon juice; sugar; salt

From The Carbon County cook book, 1926

Garnish with lemon and parsley.

Presented as published in 1926. 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

165Calories

13 gProtein

8 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories165 kcal

Protein13 g

Carbohydrates7.6 g

Fiber0.3 g

Sugars2.9 g

Total Fat9.8 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium143 mg

Potassium241 mg

Calcium62 mg

Iron1.8 mg

Magnesium18 mg

Phosphorus206 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C39 mg

Vitamin A160 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate67 mcg

Choline299 mg

Caffeine0 mg

Water169 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 33. The excerpt below is the record exactly as published.

Liver and Cream of Wheat. The day before serving this pre- pare the cream of wheat. Make a thin mush and add when cook- ed 2 eggs well beaten, a few drops of lemon juice, sugar and solt to taste. Pour in shallow pan to the'depth of about 1 inch. Set aside to become firm. When ready to use cut in any desired shape, roll in egg and then cracker crumbs and fry in butter. At the same time fry the liver cut in desired size pieces and when done lay on the fried mush. Put on platter, serve hot for luncheon or break- fast. Garnish with lemon and parsley. MRS. FRANK LEONE. Codfish Different. Soak slab of codfish for 24 hours, chang- ing water a number of times. When ready to use, drain and cover with boiling water. Allow to stand 10 minutes, then remove skin and bones. Cut in suitable pieces. Make a thin batter of 1 egg, 1 tablespoon flour, salt

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