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Desoaides
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
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
521Calories
59 gProtein
43 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories521 kcal
Protein59 g
Carbohydrates43 g
Fiber9.7 g
Sugars8 g
Total Fat16 g
Saturated Fat5.1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat3.2 g
Omega-30.2 g
Cholesterol785 mg
Sodium9853 mg
Potassium1589 mg
Calcium186 mg
Iron24 mg
Magnesium111 mg
Phosphorus1073 mg
Zinc8.7 mg
Copper13 mg
Manganese4.2 mg
Vitamin D1.1 mcg
Vitamin C13 mg
Vitamin A67026 mcg
Vitamin E5.1 mg
Vitamin K42 mcg
Vitamin B61.4 mg
Vitamin B12200 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)6 mg
Niacin (B3)40 mg
Folate76 mcg
Choline165 mg
Caffeine0 mg
Water399 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 113. The excerpt below is the record exactly as published.
Desoaides» a Jewish Take the livers of cbickens or any other poultry and stew them gently in a little good gravy seasoned with a little onion, mushrooms, pepper, and salt. When the livers are tender, mince them on a pasteboard or in a mortar. Return them to the saucepan and stir in the yolks of one or two eggs
Cook this with the app: pantry check, scaling, and the assistant.