gluten-freenut-freesoy-freefish-freeshellfish-free
Shirred Eggs with Chicken Liver
From The Swedish, French, American cook book, 1918
Serves 1
Serve for breakfast or luncheon in the shirring dish.
Presented as published in 1918. 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
274Calories
35 gProtein
2 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories274 kcal
Protein35 g
Carbohydrates1.6 g
Fiber0 g
Sugars0.2 g
Total Fat17 g
Saturated Fat4.2 g
Monounsaturated Fat4 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol783 mg
Sodium192 mg
Potassium461 mg
Calcium42 mg
Iron16 mg
Magnesium38 mg
Phosphorus605 mg
Zinc5.2 mg
Copper0.9 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C30 mg
Vitamin A5690 mcg
Vitamin E1.7 mg
Vitamin K0.2 mcg
Vitamin B61.5 mg
Vitamin B1229 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)3.3 mg
Niacin (B3)17 mg
Folate1023 mcg
Choline477 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 372. The excerpt below is the record exactly as published.
Shirred Eggs with Chicken Liver CEufs brouilles au Foie de Poulet Put a teaspoon butter in the shirring dish and put on stove till it melts; drop in one to two eggs (according to size of the dish), put all around small pieces of chicken liver
Cook this with the app: pantry check, scaling, and the assistant.