Chicken Liver
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
285Calories
3 gProtein
2 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories285 kcal
Protein3.2 g
Carbohydrates1.8 g
Fiber0 g
Sugars0 g
Total Fat29 g
Saturated Fat12 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol50 mg
Sodium113 mg
Potassium55 mg
Calcium69 mg
Iron0.2 mg
Magnesium5.2 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A45 mcg
Vitamin E0.7 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.6 mcg
Choline4.8 mg
Caffeine0 mg
Water26 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 6. The excerpt below is the record exactly as published.
CHICKEN LIVER Saute two pairs of chicken livers in some of the chicken fat; rub to a paste with two tablespoons of thick cream, season highly with salt and paprika and add a tablespoon of grated Parmesan
Cook this with the app: pantry check, scaling, and the assistant.