gluten-freenut-freefish-freeshellfish-free
Rabbit Liver
From The art of German cooking and baking, 1922
Serves 1
The liver must be very fresh; prepare it the same day the rabbit is dressed.
Presented as published in 1922. 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
355Calories
13 gProtein
11 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories355 kcal
Protein13 g
Carbohydrates11 g
Fiber2.8 g
Sugars2.7 g
Total Fat31 g
Saturated Fat6.2 g
Monounsaturated Fat12 g
Polyunsaturated Fat10 g
Omega-30.4 g
Cholesterol250 mg
Sodium86 mg
Potassium289 mg
Calcium55 mg
Iron3.6 mg
Magnesium19 mg
Phosphorus206 mg
Zinc1.5 mg
Copper1.4 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A7156 mcg
Vitamin E2.7 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B1222 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4 mg
Folate35 mcg
Choline152 mg
Caffeine0 mg
Water145 g
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 59. The excerpt below is the record exactly as published.
RABBIT LIVER. Quantity for 1 Person. 1 rabbit liver Some flour 1 pinch of salt and pepper 1 piece of butter for frying 1 well beaten egg 1 slice of lemon
Cook this with the app: pantry check, scaling, and the assistant.