Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken Liver | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 drops of tobasco sauce
- one tablespoon of worcestershire sauce
- 1 tablespoon of melted butter
- 12 chicken livers
- three hard-boiled eggs
- 42 pickles pickles
- vinegar
Directions
Boil 12 chicken livers. Mash to a pulp, add a little onion juice, 4 or 5 drops of tobasco sauce, yolk of three hard-boiled eggs, one tablespoon of Worcestershire sauce, 1 tablespoon of melted butter, vinegar to moisten to a stiff paste. Form into a loaf and slice when cold. Nice for sand- wiches. Calf's liver, if quite young is equally good as chicken.
Pickles should never be put in vessels of copper, iron or tin. Use only earthenware or glass. Use only the best white wine vinegar and al- ways keep in a dark, cool place. Examine at frequent intervals. When cooking them always use agate or porcelain kettles, as acids will not affect them. In putting up pickles in brine always weight the contents of the jars with heavy stones. Cover with a clean cloth which must be removed and washed every day.