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Garnish of Chicken's Livers
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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
119Calories
17 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein17 g
Carbohydrates0.7 g
Fiber0 g
Sugars0 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol345 mg
Sodium71 mg
Potassium230 mg
Calcium8 mg
Iron9 mg
Magnesium19 mg
Phosphorus297 mg
Zinc2.7 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A3300 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B1217 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.8 mg
Niacin (B3)9.7 mg
Folate588 mcg
Choline194 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 60. The excerpt below is the record exactly as published.
salt to tante and the juice of a lemon, boil till cooked, and serve with the sauce require<l. Note. — Be careful not to boil the combs after the skin rises, otherwise the blood will coagulate and prevent them being white. S04i GARNISH OF CHICKEN'S LIVXH. Trim and throw away the bitter part of four chiclcens' livers, leave these whole, and immerse them In boiling water ; take them out of the boiling water at once to put them in a saucepan with some good beef or chicken gravy, a little white wine, a small faggot of thyme and parsley, season with salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.