Liver Loaf

Name: Liver Loaf
Ingredients: a pound of calf's liver; a calf's tongue; half a pound of lean, fresh pork; a teaspoon of salt; a bay leaf; a whole onion; half a green pepper; a tablespoon of tomato catsup; a dessert spoon of kitchen bouquet

From Pan-Pacific cook book, 1915

Garnish with chopped aspic.

Presented as published in 1915. 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

1533Calories

126 gProtein

35 gCarbs

98 gFat

Full nutrition (34 nutrients)

Calories1533 kcal

Protein126 g

Carbohydrates35 g

Fiber2.6 g

Sugars10 g

Total Fat98 g

Saturated Fat34 g

Monounsaturated Fat38 g

Polyunsaturated Fat13 g

Omega-30.2 g

Cholesterol1320 mg

Sodium2829 mg

Potassium2324 mg

Calcium100 mg

Iron40 mg

Magnesium133 mg

Phosphorus2041 mg

Zinc18 mg

Copper24 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A128375 mcg

Vitamin E9.3 mg

Vitamin K1.1 mcg

Vitamin B62.8 mg

Vitamin B12385 mcg

Thiamin (B1)3.1 mg

Riboflavin (B2)11 mg

Niacin (B3)79 mg

Folate39 mcg

Choline11 mg

Caffeine0 mg

Water578 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 45. The excerpt below is the record exactly as published.

LIVER LOAF— FRENCH Place a pound of calf's liver, a calf's tongue, and half a pound of lean, fresh pork in a saucepan. Add a teaspoon of salt, a bay leaf, a whole onion, slashed, and half a green pepper. Cover with boiling water and simmer until the tongue is tender — about three hours. Remove the skin and roots and pass all the meat through a chopper twice. Sea- son with a tablespoon of tomato catsup, and a dessert spoon of kitchen bouquet

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