Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 tablespoon of chopped parsley
- a handful of bread crumbs
- 2 minced onions
Directions
_Contributed by Mrs. Meredith Bailey, Philadelphia._
Take a calf’s liver and chop it very fine, mix it with ½ lb. of beef suet also chopped very fine, ½ lb. flour, 2 minced onions, a handful of bread crumbs, 1 tablespoon of chopped parsley and sweet marjoram mixed, a few blades of mace, a few cloves powdered, a little pepper and salt. Mix all well together, wet the mixture with eggs well beaten. Make it up into dumplings with your hands well floured. Have ready a large pot of boiling water, drop the dumplings into it with a ladle, and let them boil an hour. Have ready bread crumbs, browned in butter, to pour over it before they are sent to the table.