Thick Soup of Liver (Chanfaina)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
This is only one of half a dozen traditional thick soups, celebrated in Andalusian song and story.
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
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 46. The excerpt below is the record exactly as published.
THICK SOUP OF LIVER (Chanfaina) 1 calf's liver Salt, whole black peppers 1 pig's liver Cloves, cinnamon, caraway Olive oil Saffron 1 large onion, minced Spearmint sprigs 1 green pepper, minced Parsley l/2 cup bread crumbs, toasted
Cook this with the app: pantry check, scaling, and the assistant.