gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Roasted Liver
From The Pattern cook-book, 1890
Serves 1
Thicken the gravy in the pan after the liver is done.
Presented as published in 1890. 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
1038Calories
18 gProtein
1 gCarbs
117 gFat
Full nutrition (34 nutrients)
Calories1038 kcal
Protein18 g
Carbohydrates0.9 g
Fiber0 g
Sugars0 g
Total Fat117 g
Saturated Fat39 g
Monounsaturated Fat51 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol241 mg
Sodium1082 mg
Potassium365 mg
Calcium24 mg
Iron3.2 mg
Magnesium23 mg
Phosphorus365 mg
Zinc3 mg
Copper1.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A7075 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.6 mg
Folate3.4 mcg
Choline0 mg
Caffeine0 mg
Water305 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 70. The excerpt below is the record exactly as published.
and pepper ; the stuffing is then ready to use. This makes a delightfully crumbly stuffing, not the paste that is often called by that name. After filling the liver with stuffing, season with salt and pepper, and flour it. Place it in a roasting pan. MEATS. 167 adding a little water, and lay strips of fat pork over the liver. Roast for one hour. Baste every twenty minutes, the first time with half a pint of water in which has been placed a table-spoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.