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Spiced Liver
From Superior cook book, 1905
Serves 4
Presented as published in 1905. 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
355Calories
3 gProtein
0 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories355 kcal
Protein2.5 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat38 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol40 mg
Sodium593 mg
Potassium51 mg
Calcium4.2 mg
Iron0.6 mg
Magnesium2.9 mg
Phosphorus39 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0.5 mg
Vitamin A1772 mcg
Vitamin E0.1 mg
Vitamin K6.1 mcg
Vitamin B60 mg
Vitamin B125.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate1 mcg
Choline6.6 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 20. The excerpt below is the record exactly as published.
Spiced Liver. Split calf's li\('i- parboil, scoop out cenli-r, mince with 1 onion, 1 teaspoon of pai'sley, 1 slice of salt poi-k browned, 1 teaspoonful of salt, a few shakes of peppei'. Fill cavity, sew edges of liver together, and put iii a pan with 1 cup of water
Cook this with the app: pantry check, scaling, and the assistant.