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Liver in Cream Sauce
From Miss Parloa's kitchen companion, 1887
Serves 2
This dish is suitable for breakfast, luncheon, or tea.
Presented as published in 1887. 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
883Calories
73 gProtein
20 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories883 kcal
Protein73 g
Carbohydrates20 g
Fiber0.9 g
Sugars0.1 g
Total Fat63 g
Saturated Fat29 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.1 g
Omega-30.2 g
Cholesterol1005 mg
Sodium213 mg
Potassium1262 mg
Calcium105 mg
Iron29 mg
Magnesium79 mg
Phosphorus1306 mg
Zinc11 mg
Copper18 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A96275 mcg
Vitamin E6.5 mg
Vitamin K6.5 mcg
Vitamin B61.5 mg
Vitamin B12287 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)8 mg
Niacin (B3)53 mg
Folate3.2 mcg
Choline1.1 mg
Caffeine0 mg
Water314 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 144. The excerpt below is the record exactly as published.
Liver in Cream Sauce. Cut a pound and a half of calf's liver into pieces about an inch square, and wash and cover with cold water. Add a teaspoonful of lemon juice and a whole clove, and simmer gently for an hour ; then pour off the water, and add half a pint of milk or cream. Mix a heaping tea- spoonful of flour with a table-spoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.