Liver Spread on Croutons

Name: Liver Spread on Croutons
Ingredients: £ pint stock or water; 1 teaspoonful red currant jelly; the parsley; onion; salt; pepper; cayenne; lemon juice; fried croutons; chopped white of egg

From Dainty dinners and dishes for Jewish families, 1907

Presented as published in 1907. 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

110Calories

5 gProtein

24 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories110 kcal

Protein4.9 g

Carbohydrates24 g

Fiber2.7 g

Sugars13 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium29 mg

Potassium226 mg

Calcium50 mg

Iron0.3 mg

Magnesium20 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate29 mcg

Choline10 mg

Caffeine0 mg

Water636 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 71. The excerpt below is the record exactly as published.

1 teaspoonful red currant jelly. £ pint stock or water. Simmer the livers for i an hour in the stock or water, adding the parsley, mace and onion. Drain them and pound them smoothly with the dripping, flavouring it with salt, pepper, cayenne, red currant jelly and lemon juice. Heat it all and spread on fried croutons, garnishing them with chopped white of egg

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