Minced Liver
From The Common sense recipe book, 1898
Presented as published in 1898. 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
724Calories
93 gProtein
17 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein93 g
Carbohydrates17 g
Fiber0 g
Sugars0.4 g
Total Fat31 g
Saturated Fat10 g
Monounsaturated Fat8 g
Polyunsaturated Fat5.4 g
Omega-30.2 g
Cholesterol1165 mg
Sodium915 mg
Potassium1499 mg
Calcium34 mg
Iron38 mg
Magnesium92 mg
Phosphorus1650 mg
Zinc14 mg
Copper24 mg
Manganese1.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A128367 mcg
Vitamin E8.5 mg
Vitamin K0.1 mcg
Vitamin B61.9 mg
Vitamin B12383 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)11 mg
Niacin (B3)70 mg
Folate0.8 mcg
Choline8.2 mg
Caffeine0 mg
Water792 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 20. The excerpt below is the record exactly as published.
MINCED LIVER: Use the liver of beef, lamb or calf. Wash and parboil one pound; remove all skin and veins and chop fine. Melt one tablespoonful of bacon fat in a saucepan and put in the liver. Cover with boiling water, one pint or less, in which is dis- solved one-half teaspoonful of Bovril, one saltspoonful of salt and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.