Club Sandwich de Foie Gras
From One hundred picnic suggestions, 1915
The puree of foie gras is plain pate de foie gras softened with cream and seasoned with paprika.
Presented as published in 1915. 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
205Calories
8 gProtein
40 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories205 kcal
Protein8.3 g
Carbohydrates40 g
Fiber2.1 g
Sugars4.8 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol0 mg
Sodium246 mg
Potassium1154 mg
Calcium161 mg
Iron1.5 mg
Magnesium59 mg
Phosphorus178 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K132 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.4 mg
Folate18 mcg
Choline8 mg
Caffeine0 mg
Water697 g
As published
This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 7. The excerpt below is the record exactly as published.
Club Sandwich de Foie Gras Toast white bread lightly and trim into uniform shape. Lay leaves of lettuce on one half of the slices, spread with thick mayonnaise, cover with a layer of minced ham, then with a puree of foie gras, then with a slice of tomato
Cook this with the app: pantry check, scaling, and the assistant.