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Chicken Livers and Bacon
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Other poultry livers can be cooked similarly.
Presented as published in 1880. 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
200Calories
31 gProtein
5 gCarbs
6 gFat
Full nutrition (31 nutrients)
Calories200 kcal
Protein31 g
Carbohydrates5.4 g
Fiber0 g
Sugars0 g
Total Fat6.1 g
Saturated Fat1.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol381 mg
Sodium80 mg
Potassium491 mg
Calcium6 mg
Iron13 mg
Magnesium29 mg
Phosphorus543 mg
Zinc4.5 mg
Copper8 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A42450 mcg
Vitamin E2.8 mg
Vitamin B60.6 mg
Vitamin B12127 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)3.5 mg
Niacin (B3)23 mg
Caffeine0 mg
Water106 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 176. The excerpt below is the record exactly as published.
Chicken Livers and Bacon. Cut the livers in pieces the size of a half dollar, and have thin slices of bacon of the same size
Cook this with the app: pantry check, scaling, and the assistant.