{"id":7255,"slug":"leberknadel-calf-liver-dumplings","title":"LEBERKNADEL (CALF LIVER DUMPLINGS)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half pound of calf's liver","four ounces of marrow","a little thyme","one clove of garlic grated","pepper","salt","a little grated lemon peel","the yolks of two eggs","one whole egg","enough grated bread crumbs or rolled crackers","fine crumbs","hot fat"],"ingredients_norm":["calf's liver","marrow","little thyme","garlic","pepper","salt","little grated lemon peel","egg yolk","whole egg","enough grated bread crumbs or rolled cracker","fine crumb","hot fat"],"steps":["Chop and pass through a colander one-half pound of calf's liver.","Rub to a cream four ounces of marrow.","Add the liver and stir hard.","Then add a little thyme, one clove of garlic grated, pepper, salt and a little grated lemon peel, the yolks of two eggs and one whole egg.","Then add enough grated bread crumbs or rolled crackers to this mixture to permit its being formed into little marbles.","Drop in boiling salt water and let cook fifteen minutes.","Drain, roll in fine crumbs and fry in hot fat."],"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:w50:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b8c33e0f7cccd69acd0e3535fc7ea25eb440f2d7994972db9165d3f83c50abb0","created_at":"2026-08-02T16:58:44Z","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/leberknadel-calf-liver-dumplings"}