Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- two slices of salt pork cut thin
- two onions in thin slices
- two until six
- pepper
- salt
- vinegar
Directions
Mrs. J. M. Ayer. Lard the liver ; add pepper and salt sufficient to season it, then roll and tie it ; cut two onions in thin slices and lay in the bottom of an earthen crock ; add two slices of salt pork cut thin, and lay the liver on that ; add more pepper and salt, a little vinegar and salad oil, and set in a cool place for twenty-four hours. Cook over a slow fire from half-past two until six ; a wine-glass of claret added at half-past four is excellent. This is arranged for dinner at night ; of course the rule for time will do for noon dinner. Easily mistaken for canvas-back duck.