Pork Liver with Fennel
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
912Calories
146 gProtein
17 gCarbs
25 gFat
Full nutrition (27 nutrients)
Calories912 kcal
Protein146 g
Carbohydrates17 g
Fiber0 g
Total Fat25 g
Saturated Fat8 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat5.9 g
Cholesterol2048 mg
Sodium592 mg
Potassium1857 mg
Calcium61 mg
Iron159 mg
Magnesium122 mg
Phosphorus1960 mg
Zinc39 mg
Copper4.6 mg
Manganese2.3 mg
Vitamin C172 mg
Vitamin A44225 mcg
Vitamin B64.7 mg
Vitamin B12177 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)20 mg
Niacin (B3)104 mg
Folate1442 mcg
Water484 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 20. The excerpt below is the record exactly as published.
PORK LIVER WITH FENNEL 1V2 pounds pork liver Fennel seeds Salt and pepper Bread Butter
Cook this with the app: pantry check, scaling, and the assistant.