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Eggs with Pate de Foie Gras a la Walde
From The Swedish, French, American cook book, 1918
Serves 1
Serve with supreme sauce.
Presented as published in 1918. 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
187Calories
9 gProtein
2 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein9.2 g
Carbohydrates1.5 g
Fiber0 g
Sugars0.2 g
Total Fat16 g
Saturated Fat5.2 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol224 mg
Sodium245 mg
Potassium104 mg
Calcium46 mg
Iron2.3 mg
Magnesium9.3 mg
Phosphorus149 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0.5 mg
Vitamin A330 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B122.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate39 mcg
Choline147 mg
Caffeine0 mg
Water47 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 378. The excerpt below is the record exactly as published.
Eggs with Pate de Foie Gras a la Walde (Eufs a la Pate de Foie gras, a la Walde Hard boil eggs, leave in cold water, peel, cut in halves length¬ wise, scoop out yolks, take the pate de foie gras (or mock pate), press through a sieve; flavor with sherry, pepper, salt
Cook this with the app: pantry check, scaling, and the assistant.