Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
930
Calories
55g
Protein
23g
Fat
122g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken Liver | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb chicken livers, parboiled for 5 minutes
- 2 slices white bread, torn into crumbs
- 2 eggs, separated
- 1/4 cup soft butter
- 2 teaspoons chopped onions
- 2 tablespoons fresh parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons flour
- =
Directions
1
Chop parboiled chicken livers very fine.
2
Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.
3
Beat egg whites until stiff; fold into meat mixture.
4
Shape into 1 1/2 inch meatballs.
5
Drop them into gently boiling stock.
6
Simmer 6-8 minutes.
7
Add additional parsley to stock for garnish.
Recipe sourced from
fandom