Liver en Matelote
From The bachelor and the chafing dish, 1895
Cooking time is about half an hour.
Presented as published in 1895. 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
725Calories
16 gProtein
120 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein16 g
Carbohydrates120 g
Fiber5.4 g
Sugars6.8 g
Total Fat25 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol63 mg
Sodium53 mg
Potassium721 mg
Calcium134 mg
Iron9.9 mg
Magnesium99 mg
Phosphorus235 mg
Zinc1.7 mg
Copper0.3 mg
Manganese7.4 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A9.2 mcg
Vitamin E0.9 mg
Vitamin K47 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.1 mg
Folate229 mcg
Choline22 mg
Caffeine0 mg
Water270 g
As published
This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 29. The excerpt below is the record exactly as published.
Liver en Matelote. — Cut the liver into rather thick slices and soak for a few moments in cold water. Drain and then dredge with flour and fry a nice brown in butter. In the meantime mince two shallots and put into the stewpan with a sprig of chopped parsley, pepper and salt, and a couple of- cloves. Pour in a glass of wine
Cook this with the app: pantry check, scaling, and the assistant.