gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Aspic de Foie Gras
From European and American cuisine, 1914
Serves 2
Can use meat from various game.
Presented as published in 1914. 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
554Calories
27 gProtein
112 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories554 kcal
Protein27 g
Carbohydrates112 g
Fiber39 g
Sugars6.6 g
Total Fat8.8 g
Saturated Fat3.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol71 mg
Sodium1690 mg
Potassium2413 mg
Calcium685 mg
Iron17 mg
Magnesium277 mg
Phosphorus405 mg
Zinc2.9 mg
Copper3.5 mg
Manganese19 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A7118 mcg
Vitamin E2.1 mg
Vitamin K247 mcg
Vitamin B60.7 mg
Vitamin B1221 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9.4 mg
Folate45 mcg
Choline41 mg
Caffeine0 mg
Water328 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 277. The excerpt below is the record exactly as published.
Aspic de Foie Gras. — Lard 2 large fat goose livers with truf- fles, and place them on a low saucepan ; place another saucepan with 4 ounces fine-cut larding pork over the fire, fry for a few min- utes ; add 1 gill of fine-chopped onions, 12 whole peppers, and a bouquet, cook and stir 5 minutes ; add 1 pint of chicken or veal broth, Ys gill of sherry or Madeira wine, 1 even teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.