Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Wheat Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| 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 |
| Liver | not in our table | 0 |
| Dumpling | 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 quart of wheat bread diced
- two tablespoons of flour
- one teaspoon of parsley chopped
- one teaspoon of salt
- one-eighth teaspoon of pepper
- one-eighth teaspoon of nutmeg
- two tablespoons of butter
- half cup farina
- 50 prague chapter book of recipes liver dumplings -- one pound of calf's liver
- six eggs
- one onion cut fine
- six large potatoes
- three well beaten eggs
- salt
Directions
50 PRAGUE CHAPTER BOOK OF RECIPES
LIVER DUMPLINGS — One pound of calf's liver, one quart of wheat bread diced, soaked in water and pressed dry, two tablespoons of flour, six eggs, one teaspoon of parsley chopped, one teaspoon of salt, one-eighth teaspoon of pepper, one-eighth teaspoon of nutmeg, two tablespoons of butter, one onion cut fine. Skin and chop liver very fine, heat the butter in a spider, add the onions, brown a little, then add liver and rest of ingredients. Mix well, form into balls size of a walnut, drop in boiling salted water and let simmer fifteen min- utes. Drain and serve hot with meat gravy.
JULIA M. FARA.
POTATO DUMPLINGS — Boil and mash well six large potatoes. When cool add small half cup farina, mix well, allow to stand a little while, add three well beaten eggs, teaspoon salt and enough flour to form a stiff dough. Turn out on floured board, knead and form long roll, cut in pieces, shape into dumplings, drop in boiling salted water, boil twenty minutes. Cut in halves with a string, sprinkle with bread crumbs fried in a little butter.