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Chicken Liver and Ham
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
579Calories
70 gProtein
42 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein70 g
Carbohydrates42 g
Fiber6.1 g
Sugars7.7 g
Total Fat14 g
Saturated Fat4.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol1008 mg
Sodium694 mg
Potassium1786 mg
Calcium92 mg
Iron21 mg
Magnesium115 mg
Phosphorus956 mg
Zinc10 mg
Copper1.3 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C83 mg
Vitamin A5652 mcg
Vitamin E2.1 mg
Vitamin K24 mcg
Vitamin B62.4 mg
Vitamin B1230 mcg
Thiamin (B1)1 mg
Riboflavin (B2)3.6 mg
Niacin (B3)26 mg
Folate1094 mcg
Choline384 mg
Caffeine0 mg
Water583 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 80. The excerpt below is the record exactly as published.
Chicken Liver and Ham. Take equal portions of chicken liver, chicken gizzard, and ham — each sliced very fine — chopped onion, potatoes, and as- paragus tips. Stew the meat for half an hour in as little water as possible
Cook this with the app: pantry check, scaling, and the assistant.