gluten-freenut-freeegg-freesoy-freeshellfish-free
Goose Pâté (Imitation)
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
456Calories
20 gProtein
17 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories456 kcal
Protein20 g
Carbohydrates17 g
Fiber2.6 g
Sugars8 g
Total Fat35 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol327 mg
Sodium285 mg
Potassium592 mg
Calcium72 mg
Iron3.7 mg
Magnesium33 mg
Phosphorus211 mg
Zinc3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A296 mcg
Vitamin E1.3 mg
Vitamin K3.6 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate36 mcg
Choline17 mg
Caffeine0 mg
Water232 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 317. The excerpt below is the record exactly as published.
Goose Patd (imitation). — Take the livers of four fowls, and four gizzards, three table - spoonfuls of melted butter, a chopped onion, one table-spoonful of Worcestershire sauce ; salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.