Lola Elizabeth Gilpen Schoppert'S Panhauss – a delicious recipe with ring liver pudding, water, salt, water, yellow cornmeal. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Take skin off liver pudding and cut up into pan.
2
Add salt and pepper.
3
Add 3 cups water; stir well.
4
Cook until boiling, mashing lumps up, then simmer 10 to 15 minutes.
5
Add 1 cup water to the cornmeal.
6
Mix well.
7
With the heat as low as possible, add to pudding mixture.
8
If it needs more cornmeal, add, then stir well and beat.
9
It should be thick enough to just barely pour.
10
Pour into a loaf dish.
11
Let cool.
12
Cover and put in refrigerator.
13
When ready to use (after it sets awhile, I like to leave it overnight), slice (thinner slices about 1/4-inch or less), fry in buttered iron skillet until well browned on both sides, turning once.
14
Serve with maple syrup poured on top like pancakes.
103
kcal
Calories
1
g
Fat
23
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 ring liver pudding, 3 c. water, salt and pepper, 1 c. water, and more.
Yes, Lola Elizabeth Gilpen Schoppert'S Panhauss falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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