Roast Calf's Liver
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
70Calories
3 gProtein
1 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories70 kcal
Protein2.5 g
Carbohydrates1.4 g
Fiber0.1 g
Sugars0.1 g
Total Fat6 g
Saturated Fat2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol11 mg
Sodium120 mg
Potassium32 mg
Calcium1 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.5 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water11 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 49. The excerpt below is the record exactly as published.
Roast calf's liver. Choose à fine white calfs liver, lard it with thick fillets of bacon, sprinkle with chopped garlic, herbs, and mixed spice, and cover with a thick layer of lard
Cook this with the app: pantry check, scaling, and the assistant.