French Pie

Name: French Pie
Ingredients: 1 1/2 lbs. of calf’s liver; 1 eschalot; 1 teaspoonful of cayenne; 1/2 lb. of unsmoked fat bacon; 1/2 lb. of veal or chicken; a pint of good stock; 2 ozs. of gelatine

From Savouries and sweets suitable for luncheons and dinners, 1886

Excellent for luncheon.

Presented as published in 1886. 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

3794Calories

242 gProtein

42 gCarbs

294 gFat

Full nutrition (34 nutrients)

Calories3794 kcal

Protein242 g

Carbohydrates42 g

Fiber0.6 g

Sugars7.7 g

Total Fat294 g

Saturated Fat108 g

Monounsaturated Fat122 g

Polyunsaturated Fat40 g

Omega-30.4 g

Cholesterol2128 mg

Sodium1648 mg

Potassium3205 mg

Calcium101 mg

Iron61 mg

Magnesium209 mg

Phosphorus2953 mg

Zinc24 mg

Copper38 mg

Manganese2.2 mg

Vitamin D6.1 mcg

Vitamin C6.3 mg

Vitamin A192695 mcg

Vitamin E15 mg

Vitamin K6.2 mcg

Vitamin B64.1 mg

Vitamin B12576 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)17 mg

Niacin (B3)128 mg

Folate57 mcg

Choline298 mg

Caffeine0 mg

Water1073 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 15. The excerpt below is the record exactly as published.

French Pie. For Six or Eight PERSONfs. — IJ lbs. of calf’s liver ; 1 eschalot ; 1 teaspoonful of cayenne ; J teaspoonful of black pepper ; \ lb. of unsmoked fat bacon ; J lb. of veal or chicken ; a pint of good stock ; ozs. of gelatine

Cook this with the app: pantry check, scaling, and the assistant.