Skip to main content
Breakfast

Liver Cheese

A spread made from boiled liver, heart, tongue, and salt pork, pressed into a pan and sliced.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Liver and pork are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,606 recipes. Both carry 1-nonanal, which smells fatty, waxy. The science ↓

Liver Cheese

Ingredients

Directions

Prepare the meats

  1. Boil the liver, heart, and tongue until cooked.

  2. Remove all hard sinewy parts and chop the remainder finely.

  3. Add the chopped salt pork and season well.

Set and serve

  1. Press the mixture into a pan and let it stand for a few hours.

  2. Once set, remove from the pan and slice for breakfast or lunch.

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. Liver + porktop 9% of all pairs
    Smell alikemoderate
    Cooked together1,606 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  2. Beer + porktop 14% of all pairs
    Smell alikemoderate
    Cooked together316 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Beer + livertop 32% of all pairs
    Smell alikemoderate
    Cooked together10 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

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

What each ingredient does

Liver
Provides the rich, savoury body that gives the cheese its character.
Heart
Adds dense, meaty texture that helps the loaf hold together when sliced.
Tongue
Contributes tender, meaty texture and additional savoury flavour.
Salt pork
Adds fat and moisture, enriching the mixture and keeping it from drying out.

The step that matters

Remove all hard sinewy parts. Sinew and gristle do not soften enough during cooking and stay chewy, so leaving them in makes the set cheese tough and uneven when sliced.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes