| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Breaded Liver
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
MEAT, FISH, AND POULTRY No.L 108 00
BREADED LIVER
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
337 cal
20 g
24 g
18 g
357 mg
552 mg
29 mg
Ingredient
Weight
Measure
Issue
MILK,NONFAT,DRY
7/8 oz
1/4 cup 2-1/3 tbsp
WATER,WARM
1 lbs
1-7/8 cup
EGGS,WHOLE,FROZEN
1-1/2 lbs
2-7/8 cup
BEEF,LIVER,RAW,SLICED,4 OZ
25 lbs
BREADCRUMBS,DRY,GROUND,FINE
2-5/8 lbs
2 qts 3 cup
FLOUR,WHEAT,GENERAL PURPOSE
3 lbs
2 qts 3 cup
SALT
3-3/4 oz
1/4 cup 2-1/3 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
2-3/4 lbs
1 qts 2 cup
SHORTENING
Method
1
Reconstitute milk; add eggs.
2
Dip liver in milk and egg mixture. Drain.
3
Dredge liver in mixture of crumbs, flour, salt and pepper; shake off excess.
4
Brown slices on lightly greased griddle about 5 minutes per side at 375 F. CCP: Internal temperature must reach 145 F. or higher
for 15 seconds.
5 CCP: Hold for service at 140 F. or higher.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/breaded_liver.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Breaded Liver

Yield: 100 Portion: 4-1/2 Ounces
Calories: 337 cal
Carbohydrates: 20 g
Protein: 24 g
Fat: 18 g
Cholesterol: 357 mg
Sodium: 552 mg
Calcium: 29 mg

Ingredient Weight Measure Issue
MILK,NONFAT,DRY 7/8 oz 1/4 cup 2-1/3 tbsp
WATER,WARM 1 lbs 1-7/8 cup
EGGS,WHOLE,FROZEN 1-1/2 lbs 2-7/8 cup
BEEF,LIVER,RAW,SLICED,4 OZ 25 lbs
BREADCRUMBS,DRY,GROUND,FINE 2-5/8 lbs 2 qts 3 cup
FLOUR,WHEAT,GENERAL PURPOSE 3 lbs 2 qts 3 cup
SALT 3-3/4 oz 1/4 cup 2-1/3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
SHORTENING 2-3/4 lbs 1 qts 2 cup

Method:
1
Reconstitute milk; add eggs.
2
Dip liver in milk and egg mixture. Drain.
3
Dredge liver in mixture of crumbs, flour, salt and pepper; shake off excess.
4
Brown slices on lightly greased griddle about 5 minutes per side at 375 F. CCP: Internal temperature must reach 145 F. or higher
for 15 seconds.
5 CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/breaded_liver.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence