{"id":6587,"slug":"chicken-liver-paste-no-2","title":"CHICKEN LIVER PASTE, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-quarter pound chicken livers","one-quarter cup of fresh mushrooms","two tablespoons of chicken fat","salt","pepper","paprika","a little onion","lemon juice","rye bread slices","a red radish or sprigs of parsley"],"ingredients_norm":["chicken liver","fresh mushroom","chicken fat","salt","pepper","paprika","little onion","lemon juice","rye bread slice","red radish or sprigs of parsley"],"steps":["Take one-quarter pound chicken livers that have been boiled soft; drain and rub through grater.","Add one-quarter cup of fresh mushrooms that have been fried for three minutes in two tablespoons of chicken fat, chop these, mix smooth with the liver, moistening with the fat used in frying the mushrooms.","Season with salt, pepper, paprika and a little onion and lemon juice.","Spread on rye bread slices.","Garnish plate with a red radish or sprigs of 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:w2:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"2836853ae28b0f0b7871e2b9c6580cd23b979952d9a362d5c7ebbbdb6c05a485","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-2"}