Aspic de Foie Gras

Name: Aspic de Foie Gras
Ingredients: three pints of consomme; three ounces of gelatine; a branch of tarragon; a tablespoonful of tarragon vinegar; two wineglasses of madeira (or sherry); whites of four eggs; a glass of cold water; the juice of a lemon

From French dishes for American tables, 1886

Other meats can be used instead of foie gras.

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

748Calories

126 gProtein

20 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories748 kcal

Protein126 g

Carbohydrates20 g

Fiber2.8 g

Sugars3.2 g

Total Fat19 g

Saturated Fat6.4 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol744 mg

Sodium3649 mg

Potassium1206 mg

Calcium241 mg

Iron7.8 mg

Magnesium54 mg

Phosphorus603 mg

Zinc4.6 mg

Copper3.3 mg

Manganese2 mg

Vitamin D4 mcg

Vitamin C58 mg

Vitamin A321 mcg

Vitamin E2.3 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)3.9 mg

Folate143 mcg

Choline626 mg

Caffeine0 mg

Water1664 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 46. The excerpt below is the record exactly as published.

Aspic de Foie Gras. Heat three pints of consomme (Art. 1), to which add three ounces of gelatine, a branch of tarragon, a tablespoonful of tar- ragon vinegar, and two wineglasses of madeira (or sherry). Simmer gently, and, when your gelatine is dissolved, remove your saucepan to the side of the range. Mix the whites of four eggs with a glass of cold water

Cook this with the app: pantry check, scaling, and the assistant.