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Liver Kabobs
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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
118Calories
9 gProtein
19 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories118 kcal
Protein8.7 g
Carbohydrates19 g
Fiber6.5 g
Sugars0.6 g
Total Fat2.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol64 mg
Sodium9756 mg
Potassium454 mg
Calcium120 mg
Iron4.8 mg
Magnesium50 mg
Phosphorus139 mg
Zinc1.1 mg
Copper1.7 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A7082 mcg
Vitamin E0.7 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B1221 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.5 mg
Folate5.5 mcg
Choline5.1 mg
Caffeine0 mg
Water75 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 348. The excerpt below is the record exactly as published.
Liver Kabobs. — Cut some Liver into small equal-sized pieces, wrap in pieces of caul-fat, pass them on to skewers (see Fig. 1078. Liver Kabob. Fig. 1078), and roast in front of a clear fire, turning constantly. Peel a clove of garlic, put it in a mortar, and pound ; then mix in with it 1 breakfast-cupful of clear broth, 2 table-spoonfuls of wine vinegar, and salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.