Creamed Sweetbreads and Chicken Livers

Name: Creamed Sweetbreads and Chicken Livers
Ingredients: 2 pairs sweetbreads; 12 chicken livers; 1 cup cream; salt and pepper; 2 tablespoons chopped parsley; 1 tablespoon flour; 3 tablespoons sherry

From A lady of good taste, 1954

(M. C.)

Presented as published in 1954. 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

899Calories

6 gProtein

20 gCarbs

83 gFat

Full nutrition (31 nutrients)

Calories899 kcal

Protein5.7 g

Carbohydrates20 g

Fiber0 g

Sugars0.5 g

Total Fat83 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol241 mg

Sodium52 mg

Potassium278 mg

Calcium148 mg

Iron0.5 mg

Magnesium20 mg

Phosphorus146 mg

Zinc0.6 mg

Copper0 mg

Manganese0.1 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.8 mg

Folate13 mcg

Caffeine0 mg

Water169 g

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 11. The excerpt below is the record exactly as published.

Creamed Sweetbreads and Chicken Livers 2 pairs sweetbreads 2 tablespoons chopped 12 chicken livers parsley 1 cup cream salt and pepper 2 tablespoons grated onion 1 tablespoon flour 3 tablespoons sherry

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