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Olive and Liver Stew
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
411Calories
48 gProtein
12 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein48 g
Carbohydrates12 g
Fiber1.1 g
Sugars0 g
Total Fat19 g
Saturated Fat5.2 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol581 mg
Sodium681 mg
Potassium765 mg
Calcium76 mg
Iron23 mg
Magnesium49 mg
Phosphorus836 mg
Zinc7 mg
Copper12 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A64196 mcg
Vitamin E5.3 mg
Vitamin K0.9 mcg
Vitamin B61 mg
Vitamin B12192 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)5.3 mg
Niacin (B3)35 mg
Folate0 mcg
Choline11 mg
Caffeine0 mg
Water454 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 134. The excerpt below is the record exactly as published.
OLIVE AND LIVER STEW— Scald 1 pound of calves' liver, cut in cubes, season, and flour slightly. Fry a slice of bacon in the roasting pan and brown the liver. Add 2 cups of hot water and 1 cup of chopped DEL MONTE Canned Ripe Olives
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