{"id":6585,"slug":"chicken-liver-paste-no-1","title":"CHICKEN LIVER PASTE, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["several fowls' livers","a little strong soup stock","some sliced mushroom","minced onion","a little pepper and salt","the yolks of sufficient eggs","rounds of toast","parsley"],"ingredients_norm":["several fowls' liver","little strong soup stock","mushroom","onion","little pepper and salt","yolks of sufficient egg","rounds of toast","parsley"],"steps":["Wash thoroughly several fowls' livers and then let them simmer until tender in a little strong soup stock, adding some sliced mushroom, minced onion, and a little pepper and salt.","When thoroughly done mince the whole finely, or pound it in a mortar.","Now put it back in the saucepan and mix well with the yolks of sufficient eggs to make the whole fairly moist.","Warm over the fire, stirring frequently until the mixture is quite thick, taking care that it does not burn.","It should be served upon rounds of toast on a hot dish garnished with parsley."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w2:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1e933bce3579f0cc59133a6c3f0bfce62d9f09c0556c4a8350957097d32f1083","created_at":"2026-08-02T16:53:40Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/chicken-liver-paste-no-1"}