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Chicken Livers
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Serve hot.
Presented as published in 1913. 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
917Calories
58 gProtein
3 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories917 kcal
Protein58 g
Carbohydrates2.9 g
Fiber0.2 g
Sugars0.1 g
Total Fat73 g
Saturated Fat27 g
Monounsaturated Fat30 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol1227 mg
Sodium358 mg
Potassium798 mg
Calcium32 mg
Iron31 mg
Magnesium67 mg
Phosphorus1014 mg
Zinc9.2 mg
Copper1.7 mg
Manganese0.9 mg
Vitamin D1.4 mcg
Vitamin C63 mg
Vitamin A11226 mcg
Vitamin E2.7 mg
Vitamin K24 mcg
Vitamin B62.9 mg
Vitamin B1256 mcg
Thiamin (B1)1 mg
Riboflavin (B2)6.1 mg
Niacin (B3)33 mg
Folate2002 mcg
Choline684 mg
Caffeine0 mg
Water270 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 23. The excerpt below is the record exactly as published.
Chicken Livers. 2 or 3 chicken livers. 2 ounces fat bacon. 1 teaspoon tarragon vinegar. 1 teaspoon parsley. Yl teaspoon mustard. Yl teaspoon onion. 1 teaspoon anchovy essence. Cayenne and salt
Cook this with the app: pantry check, scaling, and the assistant.