{"id":6858,"slug":"chicken-livers","title":"CHICKEN LIVERS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three or four livers from chicken or other fowl","flour","one minced onion","one tablespoon of fat","one-half teaspoon of salt","one-eighth teaspoon of paprika","one-half cup of strong soup stock","one tablespoon claret or sherry","toast (for serving)"],"ingredients_norm":["livers from chicken or other fowl","flour","onion","fat","salt","eighth teaspoon of paprika","strong soup stock","claret or sherry","toast"],"steps":["Slice three or four livers from chicken or other fowl and dredge well with flour.","Fry one minced onion in one tablespoon of fat until light brown.","Put in the liver and shake the pan over the fire to sear all sides.","Add one-half teaspoon of salt, one-eighth teaspoon of paprika and one-half cup of strong soup stock.","Allow it to boil up once.","Add one tablespoon claret or sherry and serve immediately on toast."],"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:w20:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"cac4ac43fd89790f2a48cb2b8c2aa15c935100007e8f1893f86a7f29fd9c159a","created_at":"2026-08-02T16:56:16Z","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-livers"}