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Goose-Liver in Jelly
From The art of German cooking and baking, 1922
Serves 4
Serve with cold mustard dressing and potato salad.
Presented as published in 1922. 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
603Calories
44 gProtein
38 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein44 g
Carbohydrates38 g
Fiber1.9 g
Sugars24 g
Total Fat29 g
Saturated Fat13 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol512 mg
Sodium318 mg
Potassium983 mg
Calcium109 mg
Iron16 mg
Magnesium70 mg
Phosphorus797 mg
Zinc6.5 mg
Copper9.4 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C0.3 mg
Vitamin A48240 mcg
Vitamin E4.3 mg
Vitamin K3.7 mcg
Vitamin B60.9 mg
Vitamin B12144 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)4.4 mg
Niacin (B3)29 mg
Folate27 mcg
Choline48 mg
Caffeine8.5 mg
Water280 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 75. The excerpt below is the record exactly as published.
GOOSE-LIVER IN JELLY. Quantity lor 6 Persons. 1 % lbs. of fat goose liver % tsp. of meat extract % lb. of truffles 3 tbsps. of Madeira ii lb. of champignons 10 pieces of white gelatine % qt. very strong beef or 1 white of egg and shell for chicken
Cook this with the app: pantry check, scaling, and the assistant.