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Pain or Cake of Calf's Liver
From Cookery and housekeeping, 1882
Serves 1
This is a refined form of liver and bacon.
Presented as published in 1882. 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
478Calories
22 gProtein
29 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories478 kcal
Protein22 g
Carbohydrates29 g
Fiber5.1 g
Sugars13 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.7 g
Omega-30.1 g
Cholesterol573 mg
Sodium249 mg
Potassium645 mg
Calcium153 mg
Iron3.3 mg
Magnesium48 mg
Phosphorus384 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3.4 mcg
Vitamin C22 mg
Vitamin A240 mcg
Vitamin E1.7 mg
Vitamin K1.7 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate128 mcg
Choline466 mg
Caffeine0 mg
Water382 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 76. The excerpt below is the record exactly as published.
Pain' or Cake of Calf's Liver. Take the best parts of the liver — which must not have been ' kept ' — and weigh an equal quantity of the fat of bacon (this should have been boiled) ; pound it in a mortar with pepper, salt and parsley. Cut into dice a couple of onions and fry. Cut into similar dice some ham, or the lean of the bacon, 1 82 VEAL, and mix with the pounded material. Mix in the yolks and whites (beaten separately) of three eggs and PAIN ' OF calf's liver. work them in thoroughly. Fill a plain mould, and steam, as is done for creme de volaille. Turn out, surround with thin brown sauce in which fine herbs can be seen as well as tasted, or garnish with button mushrooms
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Cook this with the app: pantry check, scaling, and the assistant.