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Liver Balls

Name: Liver Balls
Yield: 1 servings
Ingredients: half a pound of liver; a slice of bacon; a teaspoon of chopped capers; a teaspoon of chopped cucumber pickles; a tablespoon of chopped onion; a teaspoon of salt; a little pepper; a beaten egg

From The home cook book, 1905

Serves 1

Serve with a salad of lettuce dressed with French dressing.

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

440Calories

55 gProtein

9 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories440 kcal

Protein55 g

Carbohydrates9.4 g

Fiber0.3 g

Sugars0.3 g

Total Fat20 g

Saturated Fat6.3 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat3.9 g

Omega-30.2 g

Cholesterol773 mg

Sodium2747 mg

Potassium860 mg

Calcium44 mg

Iron20 mg

Magnesium53 mg

Phosphorus949 mg

Zinc7.7 mg

Copper12 mg

Manganese0.7 mg

Vitamin D1.1 mcg

Vitamin C0.5 mg

Vitamin A64266 mcg

Vitamin E4.8 mg

Vitamin K1.6 mcg

Vitamin B61.1 mg

Vitamin B12192 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)5.6 mg

Niacin (B3)36 mg

Folate26 mcg

Choline155 mg

Caffeine0 mg

Water220 g

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 59. The excerpt below is the record exactly as published.

LIVER BALLS Parboil half a pound of liver. Chop fine, chopping with it a slice of bacon. Mix in a teaspoon of chopped capers or nasturtium seed, a teaspoon of chopped cucumber pickles, a tablespoon of chopped onion, a teaspoon of salt, and a little pepper. Add a beaten egg

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