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TOMATOES STUFFED WITH CHICKEN LIVERS
Photo: Lily Banse

TOMATOES STUFFED WITH CHICKEN LIVERS

14 ingredients 14 steps internet_archive
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Estimated Nutrition (whole recipe, rough)

634
Calories
39g
Protein
37g
Fat
40g
Carbs

Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 11 portions →
Ingredient Portion assumed kcal
Chicken Liver 100g cooked 165
Olive Oil 1 tbsp (14g) 119
Butter 1 tbsp (14g) 102
Bread 1 slice (30g) white 79
Corn 1/2 cup kernels (82g) 77
Cream 1 tbsp (15ml) heavy 51
Tomato 1 medium (123g) 22
Nutmeg 1 tsp ground (2.2g) 12
Black Pepper 1 tsp ground (2.3g) 6
Parsley 1 tbsp chopped fresh (3.8g) 1
Salt 1 tsp (6g) 0
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

  • 1 pinch nutmeg
  • 1 cup fresh bread crumbs
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • one-half cup white sauce sea- soned highly
  • 1 tablespoon butter
  • 14 cup cream
  • 6 tomatoes
  • 6 chicken livers
  • 4 ears corn
  • salt
  • pepper
  • parsley
  • nutmeg

Directions

1

6 tomatoes. 1 pinch nutmeg.

2

6 chicken livers. 1 cup fresh bread crumbs.

3

y^ tablespoon butter. 1/4 teaspoon salt.

4

1 tablespoon olive oil. l^ teaspoon cayenne pepper.

5

1/^ teaspoon minced parsley. % grated onion.

6

Cut off the top of tomatoes, remove the inside with a spoon and chop up bread and livers (after being boiled). Then add salt, pepper, onion, parsley, butter and nutmeg. Fry in oil, put back in tomato shells, dust with bread crumbs and bake ten minutes.

7

RICE SERVED IN TOMATO SAUCE. After rice has been cooked and cooled it can be made into pretty border molds to serve meats in or any creamed vegetable.

8

It can be colored any shade with fruit paste. Green rice beds are pretty for broiled chicken or croquettes.

9

EGG PLANT AND GREEN PEPPERS. Peel, cut in cubes and parboil egg plant twenty minutes. Drain, put in baking dish with alternate layers of well but- tered bread crumbs and finely minced green peppers. When the pan is full pour over this one-half cup white sauce sea- soned highly. Cover top with crumbs and bits of butter. Run in stove to bake covered. Take off top and let brown before sending to table.

10

SUCCOTASH.

11

1 pt. butterbeans. 1 tablespoon butter.

12

14 cup cream. Salt and pepper to taste.

13

4 ears corn.

14

Boil beans and com until tender ; cut com from ear and mix with beans ; stir in cream, salt, pepper and butter.

By Wilson, Mary Elizabeth Lyles, 1860-1924 · Recipe sourced from internet_archive

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