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Stewed Calf's Liver a l'Italienne
From The encyclopædia of practical cookery, 1890
Serves 3
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
538Calories
67 gProtein
19 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories538 kcal
Protein67 g
Carbohydrates19 g
Fiber2 g
Sugars2.8 g
Total Fat22 g
Saturated Fat9.3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat3.3 g
Omega-30.2 g
Cholesterol796 mg
Sodium359 mg
Potassium1584 mg
Calcium23 mg
Iron28 mg
Magnesium78 mg
Phosphorus1235 mg
Zinc9.9 mg
Copper17 mg
Manganese1.1 mg
Vitamin D0.3 mcg
Vitamin C6.6 mg
Vitamin A85598 mcg
Vitamin E5.6 mg
Vitamin K0 mcg
Vitamin B61.5 mg
Vitamin B12256 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)7.7 mg
Niacin (B3)52 mg
Folate29 mcg
Choline24 mg
Caffeine0 mg
Water384 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 99. The excerpt below is the record exactly as published.
Stewed Calf’s Liver a l’ltalienne. — Cut 21b. of fresh Calf’s Liver into small pieces; put them with loz. of clarified butter into a pan on the hot range, with one peeled and finely- chopped onion, and a crushed clove of garlic; season with 1 pinch of salt and J- pinch of pepper. Cook well for five minutes, tossing the pan well all the while; moisten with J wineglassful of white wine and 1 gill of Spanish sauce. Add six chopped mushrooms
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