Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liver | not in our table | 0 |
| Marjoram | not in our table | 0 |
| Mace | 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
- one pound of calf's liver
- one teaspoon of salt
- one tablespoon of butter
- one pinch each of pepper
- one-half teaspoon of powdered marjoram
- one clove
- two eggs beaten
- salt
- clove
- pepper
- mace
Directions
LIVER DUMPLINGS FOR SOUP— Remove skin and tough fibre from one pound of calf's liver, chop very fine, add one teaspoon of salt, one clove, garlic (grated), one tablespoon of butter, one pinch each of pepper and mace, one-half teaspoon of powdered marjoram, two eggs beaten and enough grated stale bread crumbs to make quite stiff. Shape into balls the size of a nutmeg and drop into boiling soup fifteen minutes before serving.