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To Cook Liver—French Mode
From The new Kentucky home cook book, 1884
Serves 2
A nice cream gravy can be made and served with it.
Presented as published in 1884. 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
48Calories
4 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein3.7 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat3.5 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol37 mg
Sodium67 mg
Potassium57 mg
Calcium1 mg
Iron1.1 mg
Magnesium3.4 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.7 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3538 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate0 mcg
Choline3.8 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 22. The excerpt below is the record exactly as published.
O COOK LIVER— FRENCH MODE. Slice the liver thin, lay it in salt and water for one hour, wipe it dry, and dip it in flour well salted and peppered. Fry as many slices of breakfast bacon
Cook this with the app: pantry check, scaling, and the assistant.