Liver Nivernaise
From Pan-Pacific cook book, 1915
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
751Calories
98 gProtein
21 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories751 kcal
Protein98 g
Carbohydrates21 g
Fiber1 g
Sugars2.5 g
Total Fat30 g
Saturated Fat9.4 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat5.8 g
Omega-30.3 g
Cholesterol1173 mg
Sodium484 mg
Potassium1648 mg
Calcium31 mg
Iron39 mg
Magnesium97 mg
Phosphorus1713 mg
Zinc14 mg
Copper24 mg
Manganese1.4 mg
Vitamin D0.1 mcg
Vitamin C2.4 mg
Vitamin A128370 mcg
Vitamin E8.5 mg
Vitamin K0.2 mcg
Vitamin B62.1 mg
Vitamin B12383 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)11 mg
Niacin (B3)71 mg
Folate10 mcg
Choline19 mg
Caffeine0 mg
Water358 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 46. The excerpt below is the record exactly as published.
LIVER NIVERNAISE Slice a pound of sheep's liver half an inch thick; brush each piece with oil or melted butter and place in a cas- serole. Chop two slices of bacon, a branch of parsley, a shallot and a piece of green pepper
Cook this with the app: pantry check, scaling, and the assistant.