Chicken Livers in Brown Sauce, Hot

Name: Chicken Livers in Brown Sauce, Hot
Ingredients: 2 tbsps. butter; 3 of flour; 1 cup of rich stock; 1 cup of cold cooked chicken livers; ^ cup of sliced mushrooms; 2 hard-boiled eggs; 6 stoned olives; 2 tbsps. of Madeira

From One hundred picnic suggestions, 1915

Presented as published in 1915. 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

660Calories

62 gProtein

34 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories660 kcal

Protein62 g

Carbohydrates34 g

Fiber0.4 g

Sugars5.9 g

Total Fat47 g

Saturated Fat7.7 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat5.1 g

Omega-30 g

Cholesterol1259 mg

Sodium638 mg

Potassium1094 mg

Calcium88 mg

Iron25 mg

Magnesium77 mg

Phosphorus1002 mg

Zinc8.1 mg

Copper1.5 mg

Manganese0.9 mg

Vitamin D2.3 mcg

Vitamin C44 mg

Vitamin A7959 mcg

Vitamin E2.8 mg

Vitamin K0.8 mcg

Vitamin B62.3 mg

Vitamin B1240 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)5.2 mg

Niacin (B3)30 mg

Folate1491 mcg

Choline781 mg

Caffeine0 mg

Water534 g

As published

This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 7. The excerpt below is the record exactly as published.

Chicken Livers in Brown Sauce, Hot Make a brown sauce (2 tbsps. but- ter, 3 of flour, browned together and 1 cup of rich stock, well seasoned), add 1 cup of cold cooked chicken livers and hearts, cut in dice, ^ cup of sliced mushrooms or 2 hard-boiled eggs, in small slices, 6 stoned olives, cut in two, salt, paprika, and 2 tbsps. of Madeira

Cook this with the app: pantry check, scaling, and the assistant.