Liver Loaf

Name: Liver Loaf
Ingredients: Parboil 2 or 3 pounds liver; add a beaten egg; 2 rolled crackers; a little butter; a stick or two chopped celery; season with salt, pepper and a dash of cinnamon, clove, nutmeg and celery seed; using a little water

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

1350Calories

191 gProtein

57 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories1350 kcal

Protein191 g

Carbohydrates57 g

Fiber1.2 g

Sugars0.9 g

Total Fat40 g

Saturated Fat11 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat8.5 g

Omega-30.5 g

Cholesterol2330 mg

Sodium671 mg

Potassium3024 mg

Calcium83 mg

Iron78 mg

Magnesium182 mg

Phosphorus3337 mg

Zinc28 mg

Copper48 mg

Manganese3 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A256765 mcg

Vitamin E17 mg

Vitamin K0.5 mcg

Vitamin B63.9 mg

Vitamin B12767 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)22 mg

Niacin (B3)142 mg

Folate53 mcg

Choline42 mg

Caffeine0 mg

Water656 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 9. The excerpt below is the record exactly as published.

LIVER LOAF. Mrs. F. Y. Ferree. Parboil 2 or 3 pounds liver, grind it and add a beaten egg, 2 rolled crackers, a little butter and a stick or two chopped celery, season with salt, pepper and a dash of cinnamon, clove, nutmeg and celery seed. Mix, using a little water

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