Croutes de Foie de Volaille

Name: Croutes de Foie de Volaille
Ingredients: three or four sets of chickens' livers; one tablespoonful of grated or chopped ham; one ditto of chopped mushrooms; a little chopped onion; cayenne pepper; salt to taste

From The Dudley book of cookery and household recipes, 1909

Serve very hot.

Presented as published in 1909. 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

79Calories

4 gProtein

11 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories79 kcal

Protein3.8 g

Carbohydrates11 g

Fiber2.9 g

Sugars1 g

Total Fat2.6 g

Saturated Fat0.9 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.4 g

Cholesterol8.7 mg

Sodium235 mg

Potassium246 mg

Calcium28 mg

Iron0.7 mg

Magnesium14 mg

Phosphorus62 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C5 mg

Vitamin A3 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate27 mcg

Choline13 mg

Caffeine0 mg

Water157 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 55. The excerpt below is the record exactly as published.

CROUTES DE FOIE DE VOLAILLE Take three or four sets of chickens'* livers, one tablespoonful of grated or chopped ham, one ditto of chopped mushrooms, a little chopped onion, cayenne pepper and salt to taste

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