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Chicken Liver Salad
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. E. D. Bennett, Bartlett, 111.
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
453Calories
51 gProtein
9 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories453 kcal
Protein51 g
Carbohydrates9.4 g
Fiber0.5 g
Sugars1.4 g
Total Fat22 g
Saturated Fat6.4 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat6.2 g
Omega-30 g
Cholesterol1066 mg
Sodium379 mg
Potassium890 mg
Calcium72 mg
Iron24 mg
Magnesium65 mg
Phosphorus878 mg
Zinc7.6 mg
Copper1.3 mg
Manganese0.8 mg
Vitamin D1.1 mcg
Vitamin C46 mg
Vitamin A8491 mcg
Vitamin E2.8 mg
Vitamin K31 mcg
Vitamin B62.3 mg
Vitamin B1243 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)4.8 mg
Niacin (B3)25 mg
Folate1525 mcg
Choline643 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 310. The excerpt below is the record exactly as published.
CHICKEN LIVER SALAD.— Use 6 cooked chicken livers, or an equal quantity of cooked calf's liver. Cut into dice and add 4 hard-boiled eggs, cut into small pieces, and 3 small onions, chopped. Mix with French dressing, and serve on lettuce
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