Name: Potted Liver
Ingredients: pepper; salt

Potted Liver

Ingredients

pepper
salt

Directions

Boil beef and any kind of liver, until you can run a straw through it; remove all bits of fat and sinews; chop very fine. Then melt as much good butter as you can spare ; spices to taste ; pepper and salt. Pour hot over the liver; mix thoroughly together ; put in jar. This will keep a long time, and makes good sand- wiches. jMrs. M. Harvey,
Hamilton, Ont.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.