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Foie-gras Sandwiches
From Cookery for every household, 1914
Serves 4
A puree of foie gras (sold ready prepared) may be used if no scraps of the real foie gras are available, and bread and butter may be used instead of biscuits.
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
455Calories
10 gProtein
30 gCarbs
35 gFat
Full nutrition (28 nutrients)
Calories455 kcal
Protein10 g
Carbohydrates30 g
Fiber0.9 g
Sugars1.3 g
Total Fat35 g
Saturated Fat10 g
Monounsaturated Fat18 g
Polyunsaturated Fat3 g
Cholesterol88 mg
Sodium716 mg
Potassium146 mg
Calcium180 mg
Iron4.6 mg
Magnesium18 mg
Phosphorus205 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin C1.2 mg
Vitamin A520 mcg
Vitamin B60.1 mg
Vitamin B124.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate68 mcg
Water37 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 838. The excerpt below is the record exactly as published.
Foie-gras Sandwiches Foie gras. Butter. Thin milk biscuits
Cook this with the app: pantry check, scaling, and the assistant.