Try this Chopped Liver Spread recipe, or contribute your own.
Suggest a better descriptionSimmer liver until tender in water to cover. Drain. Put liver and onions through food chopper. Combine chopped liver and onions with 5 chopped eggs. Season with salt and pepper. Add melted butter, mix well, and pack into a loafpan. Chill. Turn onto chilled platter and garnish with sliced hard-cooked egg and parsley. Serve as a luncheon meat or spread on toast or crackers. SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy Coleman.
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Serving Size: 1 Cup (1000g) | ||
Recipe Makes: 2 | ||
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Calories: 1426 | ||
Calories from Fat: 865 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.1g | 128 % | |
Saturated Fat 35.6g | 178 % | |
Monounsaturated Fat 33.6g | ||
Polyunsanturated Fat 11.5g | ||
Cholesterol 3526.3mg | 1085 % | |
Sodium 1257.7mg | 43 % | |
Potassium 1568.7mg | 41 % | |
Total Carbohydrate 21.7g | 6 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 19.3g | ||
Protein 118.9g | 170 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1426
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