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Liver Sauce
From Cookery for every household, 1914
Serves 1
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
668Calories
39 gProtein
31 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein39 g
Carbohydrates31 g
Fiber0.8 g
Sugars10 g
Total Fat43 g
Saturated Fat11 g
Monounsaturated Fat17 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol602 mg
Sodium1053 mg
Potassium769 mg
Calcium291 mg
Iron17 mg
Magnesium68 mg
Phosphorus745 mg
Zinc5.5 mg
Copper0.9 mg
Manganese0.6 mg
Vitamin D3 mcg
Vitamin C34 mg
Vitamin A5935 mcg
Vitamin E2.1 mg
Vitamin K3 mcg
Vitamin B61.5 mg
Vitamin B1229 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)3.5 mg
Niacin (B3)18 mg
Folate1028 mcg
Choline366 mg
Caffeine0 mg
Water308 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 294. The excerpt below is the record exactly as published.
Liver Sauce \ pt. white sauce. Chicken or turkey liver. 1 tea-sp. lemon juice. 1 dessert-sp. chopped parsley, Salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.