gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sheep’s Liver a la Francaise
From Harper's cook book encyclopædia, 1902
Serves 2
Ensure the heat is moderate to avoid hardening the liver.
Presented as published in 1902. 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
265Calories
0 gProtein
3 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories265 kcal
Protein0.4 g
Carbohydrates2.6 g
Fiber0.5 g
Sugars1.2 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.2 g
Cholesterol27 mg
Sodium45 mg
Potassium54 mg
Calcium6.6 mg
Iron0.2 mg
Magnesium3.5 mg
Phosphorus9.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C2.2 mg
Vitamin A3.1 mcg
Vitamin E0.2 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate6.2 mcg
Choline14 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 261. The excerpt below is the record exactly as published.
Sheep’s Liver a la Francaise. — Cut some slices of liver half an inch thick and lay them neatly in a stew- pan slightly buttered ; sprinkle pepper and salt over the upper sides. Slice 2 ozs. of fat bacon as finely as possible, chop a teaspoonful of parsley and a small shallot
Cook this with the app: pantry check, scaling, and the assistant.