Lettuce with Chicken Livers
From A lady of good taste, 1954
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
As published
This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 25. The excerpt below is the record exactly as published.
Lettuce with Chicken Livers crisp lettuce leaves 1 hard boiled egg, minced 2 broiled livers, sieved lf teaspoon dry mustard French dressing
Cook this with the app: pantry check, scaling, and the assistant.