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Minced Liver
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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
718Calories
5 gProtein
4 gCarbs
76 gFat
Full nutrition (34 nutrients)
Calories718 kcal
Protein5.2 g
Carbohydrates3.9 g
Fiber0.2 g
Sugars1.3 g
Total Fat76 g
Saturated Fat28 g
Monounsaturated Fat36 g
Polyunsaturated Fat9 g
Omega-30 g
Cholesterol80 mg
Sodium16 mg
Potassium148 mg
Calcium5.2 mg
Iron1.2 mg
Magnesium7.1 mg
Phosphorus82 mg
Zinc0.7 mg
Copper0.7 mg
Manganese0 mg
Vitamin D2.6 mcg
Vitamin C19 mg
Vitamin A3542 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate11 mcg
Choline16 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 136. The excerpt below is the record exactly as published.
Minced Liver. — Cut liver into small pieces and fry with salt pork ; cut both into square bits, nearly cover with water, add pepper and a little lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.