Put the liver through a meat chopper. (Beef liver may be used). Fry the onion in the shortening with the bread crumbs. Combine the liver and the eggs and mix well. Add the onion and bread crumbs. Season to taste. Stir in enough flour (using more than 1/2 cup if necessary) to make a batter stiff enough to drop from spoon. Drop from a tablespoon into a kettle of hot broth or soup and cover kettle tightly. Cook for 30 minutes. Shake pan frequently to prevent sticking. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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|Serving Size: 1 Serving (7490g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3647 (13%)|
|Amt Per Serving||% DV|
|Total Fat 405.2g||540 %|
|Saturated Fat 109.3g||546 %|
|Monounsaturated Fat 84.8g|
|Polyunsanturated Fat 158.6g|
|Cholesterol 1968.8mg||606 %|
|Sodium 118912.5mg||4100 %|
|Potassium 17736.5mg||467 %|
|Total Carbohydrate 4686.2g||1378 %|
|Dietary Fiber 331.3g||1325 %|
|Sugars, other 4354.9g|
|Protein 1095.9g||1566 %|
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Calories per serving: 27031
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