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Chicken Livers à la Madere
From Cookery for every household, 1914
Serves 3
A few mushrooms or stoned olives may be added if wished. Time to cook: 15 to 20 minutes. Sufficient for 4 or 5 persons.
Presented as published in 1914. 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
628Calories
52 gProtein
34 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein52 g
Carbohydrates34 g
Fiber2.4 g
Sugars1.6 g
Total Fat29 g
Saturated Fat6.4 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol1001 mg
Sodium3609 mg
Potassium903 mg
Calcium74 mg
Iron28 mg
Magnesium82 mg
Phosphorus897 mg
Zinc7.9 mg
Copper1.6 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A9353 mcg
Vitamin E2.1 mg
Vitamin K17 mcg
Vitamin B62.5 mg
Vitamin B1247 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)5.2 mg
Niacin (B3)30 mg
Folate1696 mcg
Choline555 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 451. The excerpt below is the record exactly as published.
Chicken Livers & la Madere (Foies de Volaille a la Madere) 5 or 6 chicken livers. 1 oz. butter. 1 dessert-sp. flour. 1 gill good stock. 1 glass Madeira. Salt. Pepper. Croutons of bread or pastry.
Cook this with the app: pantry check, scaling, and the assistant.