Liver Dumpling Soup

Name: Liver Dumpling Soup
Ingredients: about a pound of beef or calf liver; two eggs; about one-half teaspoon of salt; about one-half teaspoon of pepper; two large onions; two tablespoons of butter or margarine; prepare a good rich dumpling

From Natchez recipes, 1900

Presented as published in 1900. 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

Nutrition per serving

878Calories

109 gProtein

47 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories878 kcal

Protein109 g

Carbohydrates47 g

Fiber5.4 g

Sugars13 g

Total Fat48 g

Saturated Fat8.9 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol1682 mg

Sodium1636 mg

Potassium2017 mg

Calcium157 mg

Iron25 mg

Magnesium126 mg

Phosphorus2047 mg

Zinc20 mg

Copper44 mg

Manganese2 mg

Vitamin D7.4 mcg

Vitamin C28 mg

Vitamin A22704 mcg

Vitamin E2.8 mg

Vitamin K17 mcg

Vitamin B65.4 mg

Vitamin B12270 mcg

Thiamin (B1)1 mg

Riboflavin (B2)13 mg

Niacin (B3)60 mg

Folate1420 mcg

Choline1823 mg

Caffeine0 mg

Water669 g

As published

This recipe was extracted from Natchez recipes (1900), page 27. The excerpt below is the record exactly as published.

LIVER DUMPLING SOUP Make a good rich soup stock as for any other soup. Then take about a pound of beef or calf liver and grind. Into this put two eggs, salt and pep- per, about one-half teaspoon of each. Cut two large onions very fine and cook in two tablespoons of butter or margarine a few minutes. Add to liver. Cook this in soup stock for a little while, then prepare a good rich dumpling

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