Spanish Liver

Name: Spanish Liver
Ingredients: Boil in salt water one-half pound calf's liver; Chop one onion; one tablespoon parsley; some mint; two cloves; a little cinnamon; a little tabasco sauce; one tablespoon olive oil; one cup of soup stock; one cup of bread crumbs

From Council cook book, 1908

Presented as published in 1908. 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

996Calories

69 gProtein

129 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories996 kcal

Protein69 g

Carbohydrates129 g

Fiber11 g

Sugars23 g

Total Fat24 g

Saturated Fat9.5 g

Monounsaturated Fat14 g

Polyunsaturated Fat7.4 g

Omega-30.3 g

Cholesterol590 mg

Sodium2947 mg

Potassium1631 mg

Calcium332 mg

Iron28 mg

Magnesium153 mg

Phosphorus1130 mg

Zinc12 mg

Copper13 mg

Manganese8.6 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A64255 mcg

Vitamin E7.3 mg

Vitamin K101 mcg

Vitamin B61.4 mg

Vitamin B12192 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)6 mg

Niacin (B3)45 mg

Folate171 mcg

Choline51 mg

Caffeine0 mg

Water519 g

As published

This recipe was extracted from Council cook book (1908), page 20. The excerpt below is the record exactly as published.

Spanish Liver. Boil in salt water one-half pound calf's liver. Drain and cut into small cubes. Chop one onion, one tablespoon parsley, some mint; add two cloves, a little cinnamon, a little tabasco sauce, one tablespoon olive oil, and one cup of soup stock. Add one cup of bread crumbs

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