gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Garnishing Robinson
From The table, 1889
Serves 5
Presented as published in 1889. 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
488Calories
69 gProtein
4 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories488 kcal
Protein69 g
Carbohydrates3.6 g
Fiber0.2 g
Sugars0 g
Total Fat24 g
Saturated Fat6.4 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat5.4 g
Omega-30 g
Cholesterol1421 mg
Sodium1690 mg
Potassium952 mg
Calcium38 mg
Iron37 mg
Magnesium79 mg
Phosphorus1214 mg
Zinc11 mg
Copper2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A13464 mcg
Vitamin E2.9 mg
Vitamin K1.5 mcg
Vitamin B63.5 mg
Vitamin B1268 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)7.3 mg
Niacin (B3)40 mg
Folate2399 mcg
Choline792 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 125. The excerpt below is the record exactly as published.
Garnishing Robinson. — Cut the gall away carefully from twelve chicken livers, wash clean and wipe them well, and then fry them with an ounce of butter in a frying-pan. Season them with a tablespoonful of salt and two teaspoonfuls of pepper, and after cooking three minutes, put them in a saucepan, with a pint of Madeira sauce (No. 185)
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