Liver Dumplings
From The Cook County cook book, 1912
Serves 1
Serve hot with fried bread crumbs and melted butter sauce.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 228. The excerpt below is the record exactly as published.
LIVER DUMPLINGS.— Skin a calf's liver and rub it through a sieve. Put it into a basin with 2 oz. finely chopped bacon, 7 oz. fried dice of bread; add 4 beaten eggs, 1 minced onion, and season with nutmeg, salt arid pepper. Mix well with a little cold water and enough flour to bind the dumplings
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