Cabbage Stew and Liver Dumplings
From The victory cookery book, 1918
Serve liver dumplings to form a border.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 28. The excerpt below is the record exactly as published.
Cabbage Stew and Liver Dumplings Materials.—1 savoy or other large cabbage, 4 oz. raw chopped liver, a little salt, pepper, nutmeg and herbs, 2 oz. shredded onions, 2 oz. fat, 3 or 4 oz. breadcrumbs, 1 egg
Cook this with the app: pantry check, scaling, and the assistant.