{"id":6716,"slug":"liver-kloesse-dumplings","title":"LIVER KLOESSE (DUMPLINGS)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a small onion minced","one tablespoon of chicken fat","a small liver chopped fine","chopped parsley","two tablespoons of flour","nutmeg","red pepper","white pepper","two eggs"],"ingredients_norm":["onion","chicken fat","liver chopped fine","parsley","flour","nutmeg","red pepper","white pepper","egg"],"steps":["Brown a small onion minced in one tablespoon of chicken fat.","Add a small liver chopped fine, chopped parsley, two tablespoons of flour.","Season with nutmeg, red and white pepper, and add two eggs.","Drop with teaspoon in the boiling soup, let cook ten minutes--serve."],"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:w10:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"6f087491754a2cb5efa9493763d0b37139b06167351103038154e108a474b027","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T16:54:26Z","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/liver-kloesse-dumplings"}