gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Liver Fried in New Orleans Style
From The Rural cook book, 1907
Serves 1
Presented as published in 1907. 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
663Calories
95 gProtein
30 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories663 kcal
Protein95 g
Carbohydrates30 g
Fiber2.6 g
Sugars6.4 g
Total Fat19 g
Saturated Fat5.4 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat4 g
Omega-30.2 g
Cholesterol1152 mg
Sodium246 mg
Potassium1702 mg
Calcium53 mg
Iron39 mg
Magnesium101 mg
Phosphorus1686 mg
Zinc14 mg
Copper24 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A128367 mcg
Vitamin E8.4 mg
Vitamin K0.6 mcg
Vitamin B62.1 mg
Vitamin B12383 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)11 mg
Niacin (B3)70 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water453 g
As published
This recipe was extracted from The Rural cook book (1907), page 22. The excerpt below is the record exactly as published.
iver. Fried in New Orleans Style, — Cut a pound of calf's liver in half- inch cubes. After washing and draining, place in a bowl which has been ruhbed with an onion. Between two layers of liver place a layer of chopped onion and parsley, sprinkling with salt and dusting lightly with cayenne
Cook this with the app: pantry check, scaling, and the assistant.