Sausage and Liver Skillet

Name: Sausage and Liver Skillet
Ingredients: l/2 11). sausage meat; 2 sliced onions; 3/4 lb. pork liver; 2 tahlospoons flour; 1 cup water

From Favorite recipes (St. Luke's Mission, Durham, 1956), 1956

Presented as published in 1956. 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

1286Calories

113 gProtein

51 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories1286 kcal

Protein113 g

Carbohydrates51 g

Fiber5.1 g

Sugars15 g

Total Fat69 g

Saturated Fat21 g

Monounsaturated Fat24 g

Polyunsaturated Fat13 g

Omega-30.3 g

Cholesterol1183 mg

Sodium1991 mg

Potassium2087 mg

Calcium128 mg

Iron83 mg

Magnesium132 mg

Phosphorus1385 mg

Zinc25 mg

Copper2.6 mg

Manganese1.7 mg

Vitamin D3.2 mcg

Vitamin C108 mg

Vitamin A22174 mcg

Vitamin E2.3 mg

Vitamin K1.9 mcg

Vitamin B63.1 mg

Vitamin B1291 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)11 mg

Niacin (B3)66 mg

Folate808 mcg

Choline137 mg

Caffeine0 mg

Water875 g

As published

This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 14. The excerpt below is the record exactly as published.

l/2 11). sausage meat lightly: Add 2 sliced onions and Tjrovm. Push to side of skillet; add 3/4 lb. pork liver, cut in strips 1/2 "by 2 in. Try 5 minutes, stirring. Mix meats, and sprinkle vdth 2 tahlospoons flour; stir, and add 1 cup water

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