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CHICKEN LIVERS EN BROCHETTE WITH BACON
From Kirmess cook book, 1907
Serves 8
Presented as published in 1907. 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
599Calories
66 gProtein
3 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein66 g
Carbohydrates2.8 g
Fiber0 g
Sugars0.1 g
Total Fat34 g
Saturated Fat14 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat6.1 g
Omega-30.1 g
Cholesterol1356 mg
Sodium363 mg
Potassium907 mg
Calcium35 mg
Iron34 mg
Magnesium75 mg
Phosphorus1159 mg
Zinc10 mg
Copper1.9 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A12716 mcg
Vitamin E3 mg
Vitamin K0.9 mcg
Vitamin B63.3 mg
Vitamin B1264 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)6.8 mg
Niacin (B3)38 mg
Folate2250 mcg
Choline750 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 48. The excerpt below is the record exactly as published.
CHICKEN LIVERS EN BKOCHETTE WITH BACON. Filippini, (Delmonico's.) Procure eighteen fresh chicken livers; cut away the gall, dry them well with a clean doth, season with half a pinch each of salt and pepper, and cut each liver in two. Now prepare six slices of lean bacon, broil them for one minute, then cut each slice into six pieces. Take six silver skewers, run a skewer through the center of the liver, the same with a piece of bacon, and con- tinue the same process until the six skewers are each one filled with a piece of liver and a piece of bacon. Boll them on a dish with one tablespoonful of good oil, dip them in fresh bread crumbs, and put them on a moderate fire to broil for five minutes on each side. Arrange them on a hot dish, pour a gill of mattre dTi6tel butter
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