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Ingredients
- 1 pound chicken livers, cooked
- 4 teaspoon Worcestershire sauce
- 1 teaspoon nutmeg
- 2 teaspoon dry mustard
- Dash of Cayenne or possibly Tabasco
- 1 c. butter, softened
- 1/2 teaspoon powdered cloves
- 2 teaspoon salt
- 1/4 c. onion, chopped
Directions
- Boil livers with salt, covered, for 20 min, or possibly till tender. Drain, put through food chopper, using fine chopper. (Some spices, particularly mustard, can be lumpy.) To insure equal distribution of spices, mix all dry and liquid ingredients together, dissolving any existing lumps in the dry spices. When completely homogenized, mix with the minced liver and butter. Blend thoroughly and refrigerate. Use as a spread on toast or possibly crackers.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 767g | |
| Calories 2237 | |
| Calories from Fat 1861 | 83% |
| Total Fat 211.25g | 264% |
| Saturated Fat 127.85g | 511% |
| Trans Fat 0.32g | |
| Cholesterol 2053mg | 684% |
| Sodium 6623mg | 276% |
| Potassium 1369mg | 39% |
| Total Carbs 9.38g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.12g | 3% |
| Protein 79.63g | 127% |
