Pot Roast of Liver

Name: Pot Roast of Liver
Ingredients: Cut two in squares of liver; two tablespoonfuls of lard or drippings; two pints water; salt; pepper; an onion

From Choice recipes, 1900

Presented as published in 1900. 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

368Calories

4 gProtein

30 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories368 kcal

Protein4.3 g

Carbohydrates30 g

Fiber8.9 g

Sugars6.5 g

Total Fat28 g

Saturated Fat8.4 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.6 g

Omega-30 g

Cholesterol28 mg

Sodium39 mg

Potassium561 mg

Calcium174 mg

Iron2.7 mg

Magnesium67 mg

Phosphorus83 mg

Zinc0.6 mg

Copper0.5 mg

Manganese3.4 mg

Vitamin D1.3 mcg

Vitamin C11 mg

Vitamin A6.8 mcg

Vitamin E1.1 mg

Vitamin K42 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate33 mcg

Choline45 mg

Caffeine0 mg

Water1082 g

As published

This recipe was extracted from Choice recipes (1900), page 24. The excerpt below is the record exactly as published.

POT ROAST OF LIVER— Miss Laughlin Cut two in squares of liver and drop into an iron kettle that has had two tablespoon fuls of lard or drippings in it and made very hot. Stir the liver often and when browned, pour in two pints water, salt, pepper and an onion

Cook this with the app: pantry check, scaling, and the assistant.