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Chicken Livers en Brochette
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
436Calories
28 gProtein
1 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories436 kcal
Protein28 g
Carbohydrates1.1 g
Fiber0.1 g
Sugars0.3 g
Total Fat35 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.9 g
Omega-30.2 g
Cholesterol398 mg
Sodium682 mg
Potassium473 mg
Calcium43 mg
Iron9.3 mg
Magnesium35 mg
Phosphorus445 mg
Zinc3.6 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C29 mg
Vitamin A3349 mcg
Vitamin E1.3 mg
Vitamin K63 mcg
Vitamin B61.1 mg
Vitamin B1217 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)13 mg
Folate590 mcg
Choline234 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 132. The excerpt below is the record exactly as published.
CHICKEN LIVERS EN BROCHETTE Chickens’ livers Thinly sliced bacon Watercress
Cook this with the app: pantry check, scaling, and the assistant.