Chicken Livers a la Supreme
From 365 tasty dishes, 1906
Presented as published in 1906. 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
468Calories
7 gProtein
15 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories468 kcal
Protein6.9 g
Carbohydrates15 g
Fiber0.7 g
Sugars2.5 g
Total Fat54 g
Saturated Fat24 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol154 mg
Sodium114 mg
Potassium417 mg
Calcium79 mg
Iron0.9 mg
Magnesium18 mg
Phosphorus154 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C3.6 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate28 mcg
Choline18 mg
Caffeine0 mg
Water195 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 45. The excerpt below is the record exactly as published.
Chicken Livers a la Supreme. (/« t/uf Chafing Dish,) Have the livers (one for each person) washed, drained and quartered ; in a second bowl have i cupful of fresh mushrooms which have been peeled and broken in small pieces. Have seasonings on tiny but- ter dishes or Japanese ware. Put i table- spoonful of butter in the blazer over the lamp. Add the livers and let them brown ; dredge over them i tablespoonful of flour and stir until it is absorbed then add gradu- ally ^ of a cupful of chicken broth and }i of a cupful of cream and stir until thick. Now add the mushrooms, salt and pepper to taste, cover and simmer for ten minutes. Stir in I scant teaspoonful of lemon juice
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