Chickens Livers

Name: Chickens Livers
Ingredients: One and one-half dozens of chickens livers; one-quarter of a pound of fat bacon; one saltspoonful of pepper; one saltspoonful of salt

From My mother's cook book, 1902

Can be served with a hot, thick brown sauce.

Presented as published in 1902. 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

1080Calories

3 gProtein

16 gCarbs

114 gFat

Full nutrition (34 nutrients)

Calories1080 kcal

Protein2.6 g

Carbohydrates16 g

Fiber6.3 g

Sugars0.2 g

Total Fat114 g

Saturated Fat45 g

Monounsaturated Fat51 g

Polyunsaturated Fat13 g

Omega-30 g

Cholesterol108 mg

Sodium175 mg

Potassium333 mg

Calcium111 mg

Iron2.4 mg

Magnesium43 mg

Phosphorus40 mg

Zinc0.4 mg

Copper0.3 mg

Manganese3.2 mg

Vitamin D2.8 mcg

Vitamin C0 mg

Vitamin A6.8 mcg

Vitamin E0.9 mg

Vitamin K41 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate4.3 mcg

Choline51 mg

Caffeine0 mg

Water3.1 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 94. The excerpt below is the record exactly as published.

One and one-half dozens of chickens livers, one-quarter of a pound of fat bacon, one saltspoonful of pepper, one saltspoonful of salt

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