Chanfaina of Liver— Spanish

Name: Chanfaina of Liver— Spanish
Ingredients: a pound of lamb's liver; a cup of stale bread; an onion; a branch of parsley; two sprigs of mint; a pinch of cloves; a pinch of cinnamon; a pinch of Spanish saffron; a tablespoon of olive oil; a cup of broth; salt; tobasco sauce

From Pan-Pacific cook book, 1915

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

776Calories

100 gProtein

30 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories776 kcal

Protein100 g

Carbohydrates30 g

Fiber2.6 g

Sugars10 g

Total Fat26 g

Saturated Fat12 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.2 g

Omega-30.1 g

Cholesterol1690 mg

Sodium662 mg

Potassium1889 mg

Calcium74 mg

Iron34 mg

Magnesium111 mg

Phosphorus1759 mg

Zinc22 mg

Copper32 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A33524 mcg

Vitamin E0.1 mg

Vitamin K3.6 mcg

Vitamin B64.4 mg

Vitamin B12408 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)17 mg

Niacin (B3)77 mg

Folate1084 mcg

Choline31 mg

Caffeine0 mg

Water676 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 39. The excerpt below is the record exactly as published.

CHANFAINA OF LIVER— SPANISH Scald a pound of lamb's liver, cut in cubes, for three min- utes, then drain. Soak a cup of stale bread in hot water and squeeze dry ; mix with an onion, a branch of parsley, two sprigs of mint, all chopped fine, a pinch of cloves, cinnamon, Spanish saffron, a tablespoon of olive oil, a cup of broth, salt and tobasco sauce

Cook this with the app: pantry check, scaling, and the assistant.