dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Liver and Salt Pork with Gravy
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
491Calories
48 gProtein
6 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein48 g
Carbohydrates6.3 g
Fiber0 g
Sugars0 g
Total Fat29 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol440 mg
Sodium2460 mg
Potassium333 mg
Calcium86 mg
Iron8.6 mg
Magnesium46 mg
Phosphorus552 mg
Zinc3.2 mg
Copper4.9 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A25498 mcg
Vitamin E2.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B1277 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.2 mg
Niacin (B3)15 mg
Folate8.8 mcg
Choline113 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 350. The excerpt below is the record exactly as published.
Liver and Salt Pork with Gravy. — Cut three slices of pickled pork in halves, and fry both sides. When cooked, take out, put them on a hot dish, and keep in a warm oven. Cut six slices of Liver, put them in the pan with the fat, and fry, dusting over with pepper while cooking. When done, take out the Liver, and put it on the dish with the pork; dredge a small quantity of flour in the pan with the fat and gravy, stir it about over the fire till well mixed, then pour in 1 teacupful of water, let it boil up, then strain the sauce over the Liver and pork, adding more salt if necessary
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.