Liver Stewed in Madeira Wine

Name: Liver Stewed in Madeira Wine
Ingredients: Take one pound calf's liver; fry in a pan with two tablespoons of butter; Season with a pinch of salt; a little pepper; Add half a glass of Madeira wine; pour over about half a pint of mushroom sauce; add one tablespoon butter; the juice of half a lemon

From Council cook book, 1908

Presented as published in 1908. 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

941Calories

100 gProtein

70 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories941 kcal

Protein100 g

Carbohydrates70 g

Fiber10 g

Sugars17 g

Total Fat53 g

Saturated Fat5.8 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat4.4 g

Omega-30.3 g

Cholesterol1247 mg

Sodium1368 mg

Potassium2914 mg

Calcium179 mg

Iron43 mg

Magnesium190 mg

Phosphorus1782 mg

Zinc15 mg

Copper25 mg

Manganese5.2 mg

Vitamin D0 mcg

Vitamin C50 mg

Vitamin A128491 mcg

Vitamin E13 mg

Vitamin K50 mcg

Vitamin B62.4 mg

Vitamin B12383 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)11 mg

Niacin (B3)74 mg

Folate36 mcg

Choline5.4 mg

Caffeine0 mg

Water676 g

As published

This recipe was extracted from Council cook book (1908), page 20. The excerpt below is the record exactly as published.

Liver Stewed in Madeira Wine. Take one pound calf's liver, cut in pieces, clean well with a cloth, then fry in a pan with two table- spoons of butter on a brisk fire for iive minutes. Season with a pinch of salt and a little pepper. Add half a glass of Madeira wine, reduce for one minute, then pour over about half a pint of mushroom sauce ; cook again for three minutes, then add one tablespoon butter and the juice of half a lemon

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