gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Liver Fried a la Palermo
From Practical household cookery, 1891
Serves 3
Other types of liver can be used with vinegar instead of wine.
Presented as published in 1891. 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
513Calories
67 gProtein
19 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein67 g
Carbohydrates19 g
Fiber1.4 g
Sugars3.4 g
Total Fat13 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol769 mg
Sodium224 mg
Potassium1475 mg
Calcium17 mg
Iron26 mg
Magnesium72 mg
Phosphorus1226 mg
Zinc9.9 mg
Copper16 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C3.2 mg
Vitamin A85578 mcg
Vitamin E5.6 mg
Vitamin K0.1 mcg
Vitamin B61.5 mg
Vitamin B12256 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)7.7 mg
Niacin (B3)52 mg
Folate26 mcg
Choline28 mg
Caffeine0 mg
Water448 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 66. The excerpt below is the record exactly as published.
LIVER FRIED A LA PALERMO. Scollop two pounds of calf's liver as No. 332, and flour them, then fry in the same manner as in the foregoing, and dress them on a hot dish. Leave the frying-pan by the side of the Are; chop very fine six fresh mushrooms, a little parsley, and a clove of garlic ; put these in the frying- pan with a glass of French white wine and a gill of good broth ; season with salt and pepper, boil for five minutes, then add the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.