gluten-freedairy-freenut-freesoy-free
Shrimp and Chicken Liver Sandwich Filling
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
626Calories
77 gProtein
4 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein77 g
Carbohydrates4.4 g
Fiber0.3 g
Sugars0.8 g
Total Fat32 g
Saturated Fat6.6 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat14 g
Omega-31.3 g
Cholesterol1148 mg
Sodium1451 mg
Potassium916 mg
Calcium177 mg
Iron23 mg
Magnesium100 mg
Phosphorus1164 mg
Zinc8.6 mg
Copper1.7 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C43 mg
Vitamin A7811 mcg
Vitamin E2.5 mg
Vitamin K41 mcg
Vitamin B62 mg
Vitamin B1242 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)4.2 mg
Niacin (B3)23 mg
Folate1395 mcg
Choline468 mg
Caffeine0 mg
Water392 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 297. The excerpt below is the record exactly as published.
SHRIMP AND CHICKEN LIVER SANDWICH FILLING Y cup shrimps : Y Bermuda onion ¥ cup cooked chicken livers Salt lé red pepper Mayonnaise (p. 490)
Cook this with the app: pantry check, scaling, and the assistant.