Pilaff of Chicken Livers
From Cookery for every household, 1914
Serves 1
Sufficient for 4 or 5 persons. Time to cook: 15 to 20 minutes.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 451. The excerpt below is the record exactly as published.
Pilaff of Chicken Livers (Pilaff de Foie de Volaille) £ lb. chicken livers. U oz. butter. 1 gill brown sauce. Seasoning
Cook this with the app: pantry check, scaling, and the assistant.