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Lyonnaise of Liver with Crusts
From Cooking for profit, 1886
Serves 2
Presented as published in 1886. 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
46Calories
3 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories46 kcal
Protein3.4 g
Carbohydrates7.2 g
Fiber1.9 g
Sugars3.3 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol32 mg
Sodium285 mg
Potassium162 mg
Calcium18 mg
Iron1.4 mg
Magnesium9.1 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.9 mg
Vitamin A3538 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate15 mcg
Choline4.9 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 306. The excerpt below is the record exactly as published.
Lyjnaise of Liver with Crusts. Fri d It is liver and onions in brown sauce. Fry a cupful or more of chopped onions
Cook this with the app: pantry check, scaling, and the assistant.