Spaghetti Florentine
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Other meats or chopped cooked mushrooms may be substituted for the chicken livers.
Presented as published in 1936. 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
333Calories
42 gProtein
12 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories333 kcal
Protein42 g
Carbohydrates12 g
Fiber2.1 g
Sugars0 g
Total Fat12 g
Saturated Fat3.7 g
Monounsaturated Fat3 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol816 mg
Sodium168 mg
Potassium911 mg
Calcium36 mg
Iron22 mg
Magnesium65 mg
Phosphorus740 mg
Zinc6.6 mg
Copper1.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C266 mg
Vitamin A7807 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B62.6 mg
Vitamin B1239 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)4.4 mg
Niacin (B3)24 mg
Folate1441 mcg
Choline459 mg
Caffeine0 mg
Water392 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 10. The excerpt below is the record exactly as published.
SPAGHETTI FLORENTINE Mix cooked chopped chicken livers and minced green peppers with cooked hot spaghetti and serve with plenty of tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.