Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liver | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound of calf's liver
- one-half pound of bacon
- one-half teaspoon ful of salt
- one tablespoonful of flour
- one-half pint of boiling water
- a dash of black pepper
- a slice of bacon on each slice of liver
- salt
- black pepper
- pepper
Directions
One pound of calf's liver, one-half pound of bacon, one-half teaspoon ful of salt, one tablespoonful of flour, a dash of black pepper. Cut the liver into thin slices and scald it; wipe dry. Cut the bacon into as many thin slices as you have of liver ; put the bacon into a frying-pan and fry until brown ; take it out, put on a heated dish and keep it warm. Dust the liver with flour, salt and pepper, and fry it in the bacon fat. When a nice brown, arrange it on the heated dish with a slice of bacon on each slice of liver. Add the flour to the fat remain- ing in the pan ; mix ; add one-half pint of boiling water ; season with salt and pepper ; pour it around the liver and serve.