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Liver Rolls
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
569Calories
56 gProtein
18 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein56 g
Carbohydrates18 g
Fiber1.3 g
Sugars3.4 g
Total Fat30 g
Saturated Fat9.9 g
Monounsaturated Fat10 g
Polyunsaturated Fat5.3 g
Omega-30.2 g
Cholesterol613 mg
Sodium935 mg
Potassium976 mg
Calcium32 mg
Iron20 mg
Magnesium60 mg
Phosphorus942 mg
Zinc7.6 mg
Copper12 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C6.9 mg
Vitamin A64194 mcg
Vitamin E4.4 mg
Vitamin K17 mcg
Vitamin B61.2 mg
Vitamin B12192 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)5.4 mg
Niacin (B3)38 mg
Folate22 mcg
Choline32 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 61. The excerpt below is the record exactly as published.
LIVER ROLLS. 1 lb. liver 1 T. flour 1 onion, small, 1 sprig parsley 14 lb. bacon 1-3 t. salt
Cook this with the app: pantry check, scaling, and the assistant.