Calves' Liver Paté
From German cookery for the English kitchen, 1906
Time of preparation: 2 hours.
Presented as published in 1906. 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
3548Calories
93 gProtein
10 gCarbs
346 gFat
Full nutrition (34 nutrients)
Calories3548 kcal
Protein93 g
Carbohydrates9.8 g
Fiber0.1 g
Sugars0.7 g
Total Fat346 g
Saturated Fat125 g
Monounsaturated Fat148 g
Polyunsaturated Fat55 g
Omega-31.5 g
Cholesterol1645 mg
Sodium7766 mg
Potassium1778 mg
Calcium158 mg
Iron23 mg
Magnesium81 mg
Phosphorus1408 mg
Zinc11 mg
Copper12 mg
Manganese0.8 mg
Vitamin D12 mcg
Vitamin C0.1 mg
Vitamin A64562 mcg
Vitamin E8.2 mg
Vitamin K0.6 mcg
Vitamin B61.6 mg
Vitamin B12195 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)6.4 mg
Niacin (B3)41 mg
Folate95 mcg
Choline730 mg
Caffeine0 mg
Water371 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 45. The excerpt below is the record exactly as published.
Calves' Liver Pat]&). Time of Preparation : 2 hours. i^ lb. calves' liver, f lb. pork fat. 6 oz. fat bacon. 4 eggs. ^ teaspoonful chopped onion. I „ rubbed marjoram. A pinch of pepper, I tablespoonful salt
Cook this with the app: pantry check, scaling, and the assistant.