Liver Dumpling Soup

Name: Liver Dumpling Soup
Ingredients: Wash and boil a good size Soupbone; two eggs; 1/2 teaspoon baking powder; enough flour to make a stiff dough; a little onion; parsley; salt; pepper

From The Fredericksburg home kitchen cook book, 1921

Recipe by MRS. A. WALTER.

Presented as published in 1921. 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

267Calories

17 gProtein

31 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories267 kcal

Protein17 g

Carbohydrates31 g

Fiber8.9 g

Sugars6.9 g

Total Fat10 g

Saturated Fat3.5 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol372 mg

Sodium388 mg

Potassium690 mg

Calcium332 mg

Iron4.7 mg

Magnesium70 mg

Phosphorus330 mg

Zinc1.8 mg

Copper0.5 mg

Manganese3.4 mg

Vitamin D2 mcg

Vitamin C11 mg

Vitamin A167 mcg

Vitamin E1.3 mg

Vitamin K42 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.5 mg

Folate80 mcg

Choline306 mg

Caffeine0 mg

Water213 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 4. The excerpt below is the record exactly as published.

Liver Dumpling Soup. Wash and boil a good size Soupbone for 2 hours, add a little onion, parsley, salt and pepper to taste. Grind about three or four pieces of liver, two eggs, season with salt and pepper, y2 teaspoon baking powder and enough flour to make a stiff dough

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