Minced Liver

Name: Minced Liver
Ingredients: liver; 2 onions chopped; pepper; salt; enough bread crumbs to make a thick gravy; Make a border of mashed potatoes

From The Carbon County cook book, 1926

Presented as published in 1926. 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

485Calories

9 gProtein

61 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories485 kcal

Protein9 g

Carbohydrates61 g

Fiber8.7 g

Sugars8.1 g

Total Fat23 g

Saturated Fat12 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat3.1 g

Omega-30.4 g

Cholesterol60 mg

Sodium1365 mg

Potassium1255 mg

Calcium156 mg

Iron1.2 mg

Magnesium64 mg

Phosphorus279 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.5 mcg

Vitamin C0.5 mg

Vitamin A243 mcg

Vitamin E1.3 mg

Vitamin K11 mcg

Vitamin B60.5 mg

Vitamin B121 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.7 mg

Folate27 mcg

Choline72 mg

Caffeine0 mg

Water359 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 36. The excerpt below is the record exactly as published.

Minced Liver. Simmer the liver in water for 25 minutes, drain and chop fine, add 2 onions chopped and pepper and salt, put in sauce pan, cover with cold water and cook 20 minutes, then add enough bread crumbs to make a thick gravy. Make a border of mashed potatoes

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