gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Imitation Pate de Foie Gras
From Cookery and housekeeping, 1882
Serves 6
Keeps well for weeks and is suitable for luncheons or teas.
Presented as published in 1882. 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
19Calories
2 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein1.6 g
Carbohydrates1.2 g
Fiber0.1 g
Sugars0.2 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol14 mg
Sodium23 mg
Potassium41 mg
Calcium3.7 mg
Iron0.7 mg
Magnesium2.1 mg
Phosphorus23 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A1181 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B123.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate1.6 mcg
Choline0.3 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 78. The excerpt below is the record exactly as published.
Imitation Pate de Foie Gras. (American Recipe. ) Boil a calf's liver until very tender in water that has been slightly salted, and in another vessel a nice calfs tongue. Do this the day before you make your pate, as they should be not only cold, but firm, when used. Cut the liver into bits, and rub these gradually to a smooth paste in a mortar, moistening, 1 88 VEAL. as you go on, with melted butter. Work into this paste, which should be quite soft, a quarter-teaspoonful of cayenne pepper, or twice the quantity of white or black pepper, half a grated nutmeg, a few cloves, a teaspoonful of Worcester sauce, salt to taste, a full teaspoonful of mustard, and a tablespoonful of boiling water, in which a minced onion
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.