Photo: Wright Brand Bacon
Estimated Nutrition (whole recipe, rough)
1619
Calories
85g
Protein
59g
Fat
182g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef Liver | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | 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
- =
- 1 1/2 pounds sliced beef liver
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/4 cup flour
- 2 tablespoons bacon drippings or shortening
- 1 14-1/2-ounce can whole or chopped tomatoes
- 1 green pepper, cut into thin strips
- 1 small to medium parsnip, peeled and cubed
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 3 cups hot cooked rice
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
1
Season liver with 1/2 teaspoon salt and pepper; coat with flour. Brown liver on each side in drippings; drain off excess fat. Add tomatoes, green pepper, parsnip, onion and celery. Cover and simmer 30 minutes or until liver is tender. Serve over fluffy rice.
Recipe sourced from
fandom