My Mennonite cookbook doesn't have a recipe for liver pudding, but it does mention that liver pudding is the prime ingredient in its Scrapple recipe:
From the Mennonite Community Cookbook, published 1950
1 1/2 cups ground liver pudding
3 quarts broth from cooked pudding
1 cup corn meal
3 cups whole wheat flour
1 1/2 teaspoons of salt
1/2 teaspoon of pepper
Bring to a boil broth in which pudding meat was cooked.
Season with salt and pepper
Stir into boiling broth the corn meal and flour.
Add ground liver pudding
This should be the consistency of corn meal mush
Cook sloly in heavy pan or top of double boiler for approximately 30 minutes.
Pour in dishes to mold
When cold, slice 1/4 inch thick and fry in hot fat until brown and crusty.
Submitted in my cookbook by Mrs. Frank Gehman, Adamstown, PA and Mrs. Henry Bechter, Spring City, PA