gluten-freeegg-freesoy-freefish-freeshellfish-free
Liver With Chestnuts
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
668Calories
22 gProtein
135 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein22 g
Carbohydrates135 g
Fiber0 g
Sugars0 g
Total Fat4.3 g
Saturated Fat0.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol31 mg
Sodium105 mg
Potassium1349 mg
Calcium55 mg
Iron4.2 mg
Magnesium245 mg
Phosphorus377 mg
Zinc3.3 mg
Copper1 mg
Manganese4.4 mg
Vitamin D0.1 mcg
Vitamin C99 mg
Vitamin A32 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.5 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.5 mg
Folate189 mcg
Choline26 mg
Caffeine0 mg
Water286 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 43. The excerpt below is the record exactly as published.
Liver With Chestnuts. Boil livers from 2 turkeys ; when done mash fine, boil 1 pint of shelled chestnuts until soft ; blanch and mash to a smooth paste ; rub liver and chestnuts through a strainer ; season with melted butter, lemon juice, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.