Liver-Dumpling Soup
From The art of German cooking and baking, 1922
Serves 1
The soup should be served at once.
Presented as published in 1922. 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
- Vi lb. of chopped calf's liver
- 5 tbsps. grated rolls
- 1 tsp. butter
- 2 eggs
- A little grated onion
- 1 tsp. salt, (scant)
- 1 tsp. finely chopped parsley
- 1 pinch nutmeg
Method
The butter is stirred and liver, yolk of eggs, salt, parsley, onion, nutmeg and roll crumbs added.
The whites of eggs are beaten to a froth and stirred into the mass, then small dumplings are formed.
When the bouillon comes to a boil, put the dumplings in and boil 1/2 hour.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 1. The excerpt below is the record exactly as published.
LIVER-DUMPLING SOUP. Quantity for 6 Persons. Vi lb. of chopped calf's liver 5 tbsps. grated rolls 1 tsp. butter 2 eggs A little grated onion 1 tsp. salt, (scant) 1 tsp. finely chopped parsley 1 pinch nutmeg
Cook this with the app: pantry check, scaling, and the assistant.