Chicken Livers
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
717Calories
8 gProtein
51 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories717 kcal
Protein8.1 g
Carbohydrates51 g
Fiber5.5 g
Sugars2.8 g
Total Fat49 g
Saturated Fat27 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol107 mg
Sodium1690 mg
Potassium1045 mg
Calcium87 mg
Iron9.8 mg
Magnesium69 mg
Phosphorus181 mg
Zinc1.3 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A465 mcg
Vitamin E1.3 mg
Vitamin K6.6 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate79 mcg
Choline16 mg
Caffeine0 mg
Water276 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 107. The excerpt below is the record exactly as published.
CHICKEN LIVERS (Figados de Gallinhas) 10 chicken livers 1 cup Spanish sauce (hot) 3 tablespoons butter or oil (see recipe) Salt and pepper 1 tablespoon lemon juice J4 cup Madeira Croutons
Cook this with the app: pantry check, scaling, and the assistant.