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Calf's Liver (Mock Pate de Foie Gras)
From Cassell's dictionary of cookery, 1892
Serves 4
Serves 4-5.
Presented as published in 1892. 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
493Calories
19 gProtein
18 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein19 g
Carbohydrates18 g
Fiber0.9 g
Sugars12 g
Total Fat38 g
Saturated Fat15 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.5 g
Omega-30.2 g
Cholesterol246 mg
Sodium538 mg
Potassium335 mg
Calcium78 mg
Iron2.3 mg
Magnesium29 mg
Phosphorus272 mg
Zinc2.4 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A1888 mcg
Vitamin E1.4 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B126.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.8 mg
Folate38 mcg
Choline169 mg
Caffeine4.4 mg
Water123 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 305. The excerpt below is the record exactly as published.
Calf's Liver (Mock Pate de Foie Gras). —Soak some calf's liver for half an hour, then di y it in a cloth, and cut it into thin slices, each of which must be dipped in egg, and minced herbs, salt, and pepper strewn over it. Place a layer of these at the bottom of the dish, then a layer of bacon, and over these some sliced truffles and hard-boiled eggs. Repeat until the dish is full. Pour some good gravy over the whole, cover with a light crust
Cook this with the app: pantry check, scaling, and the assistant.