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Fried Liver

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and liver work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 431 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Fried Liver

Ingredients

Directions

  1. Heat beef drippings in a pan until boiling hot.

  2. Add the liver to the hot drippings and cook until well done but not crisp.

  3. In a separate pan, add a spoonful of water and some liver gravy.

  4. Cover and fry without stirring until nearly done.

  5. Add a little Porto Eico molasses before serving.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + livertop 17% of all pairs
    Smell alikemoderate
    Cooked together431 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Beef + molassestop 35% of all pairs
    Smell alikelow
    Cooked together606 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Liver + molassestop 43% of all pairs
    Smell alikelow
    Cooked together16 recipes

    Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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