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To Fry Calf's Liver
From Twentieth century home 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
591Calories
5 gProtein
26 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein5.2 g
Carbohydrates26 g
Fiber0.5 g
Sugars0 g
Total Fat52 g
Saturated Fat20 g
Monounsaturated Fat23 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol68 mg
Sodium1776 mg
Potassium96 mg
Calcium16 mg
Iron2.6 mg
Magnesium13 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D1.3 mcg
Vitamin C1.3 mg
Vitamin A2127 mcg
Vitamin E0.5 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B126.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate52 mcg
Choline26 mg
Caffeine0 mg
Water9.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 60. The excerpt below is the record exactly as published.
TO FRY CALF'S LIVER. Cut the liver into thin slices. Roll in flour and fry brown with lard. Season with pepper, salt and a little parsley
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