{"id":6854,"slug":"spanish-liver","title":"SPANISH LIVER","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half pound calf's liver","one onion","one tablespoon parsley","some mint","two cloves","a little cinnamon","a little tabasco sauce","one tablespoon olive oil","one cup of soup stock","one cup of bread crumbs"],"ingredients_norm":["calf's liver","onion","parsley","mint","clove","little cinnamon","little tabasco sauce","olive oil","soup stock","bread crumb"],"steps":["Boil in salt water one-half pound calf's liver.","Drain and cut into small cubes.","Chop one onion, one tablespoon parsley, some mint; add two cloves, a little cinnamon, a little tabasco sauce, one tablespoon olive oil, and one cup of soup stock.","Add one cup of bread crumbs which have been soaked in hot water and then drained.","Mix all with the liver and bring to a boil.","Serve with Spanish rice."],"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:w20:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"dd28b27234062680c6c7357bdd466b60a138eb3ab0b89cc3ef5658b5e139c0ef","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/spanish-liver"}