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Liver Broiled with Bacon
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
262Calories
33 gProtein
5 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein33 g
Carbohydrates5.4 g
Fiber0 g
Sugars0.1 g
Total Fat12 g
Saturated Fat3.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol392 mg
Sodium200 mg
Potassium523 mg
Calcium7 mg
Iron13 mg
Magnesium31 mg
Phosphorus570 mg
Zinc4.7 mg
Copper8 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A42452 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B12127 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)3.5 mg
Niacin (B3)24 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 26. The excerpt below is the record exactly as published.
LIVER BROILED WITH BACON MUFFINS COFFEE Liver, Broiled with Bacon Have bacon cut in thin shces, put into a cold pan and heat slowly, turning often. When golden brown, remove to a hot plate. Parboil for 5 m slices of liver ^-inch thick, drain and brown in the bacon fat ; season with salt
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