Liver (Spanish Style)

Name: Liver (Spanish Style)
Ingredients: layer of sliced onions; slices of liver cut thin; rolled in flour; a medium-sized tomato sliced; two small green peppers chopped fine; salt to season; and pepper; slices of breakfast bacon; Cover with boiling water

From Anson County cook book, 1928

Recipe by Miss Fairfid Montsalvadge, Memphis, Tenn.

Presented as published in 1928. 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

317Calories

11 gProtein

19 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories317 kcal

Protein11 g

Carbohydrates19 g

Fiber4 g

Sugars9.7 g

Total Fat23 g

Saturated Fat7.7 g

Monounsaturated Fat9.6 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol40 mg

Sodium463 mg

Potassium624 mg

Calcium50 mg

Iron0.9 mg

Magnesium36 mg

Phosphorus172 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C28 mg

Vitamin A57 mcg

Vitamin E0.9 mg

Vitamin K10 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.3 mg

Folate47 mcg

Choline46 mg

Caffeine0 mg

Water275 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 7. The excerpt below is the record exactly as published.

LIVER (SPANISH STYLE) Place in a baking dish a layer of sliced onions, then slices of liver cut thin and rolled in flour, on liver a layer of onions, a medium-sized tomato sliced, two small green peppers chopped fine and salt and pepper to season. Two or three slices of breakfast bacon may be added. Cover with boiling water

Cook this with the app: pantry check, scaling, and the assistant.