Liver Paté for Canapés or Sandwiches

Name: Liver Paté for Canapés or Sandwiches
Ingredients: 14 pound chicken livers; 2 tablespoons butter; 14 pound fine liver sausage; 1 cup heavy cream or sour cream; 1 teaspoon paprika; 14 teaspoon curry powder; 1 tablespoon Worcestershire sauce; salt and pepper; 3 oz. package of cream cheese

From A lady of good taste, 1954

The paté may be used to stuff celery stalks, or used in sandwiches or spread on little rounds of rye bread toast.

Presented as published in 1954. 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

1620Calories

45 gProtein

21 gCarbs

172 gFat

Full nutrition (34 nutrients)

Calories1620 kcal

Protein45 g

Carbohydrates21 g

Fiber1.1 g

Sugars1.8 g

Total Fat172 g

Saturated Fat78 g

Monounsaturated Fat40 g

Polyunsaturated Fat4.6 g

Omega-30 g

Cholesterol961 mg

Sodium1627 mg

Potassium976 mg

Calcium293 mg

Iron19 mg

Magnesium65 mg

Phosphorus847 mg

Zinc6.8 mg

Copper0.9 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A13222 mcg

Vitamin E1.6 mg

Vitamin K10 mcg

Vitamin B61.3 mg

Vitamin B1234 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)3.2 mg

Niacin (B3)16 mg

Folate703 mcg

Choline222 mg

Caffeine0 mg

Water346 g

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 7. The excerpt below is the record exactly as published.

Liver Paté for Canapés or Sandwiches 14 pound chicken livers 14 teaspoon curry powder 2 tablespoons butter 1 teaspoon paprika 14 pound fine liver sausage 1 tablespoon Worcestershire 1 cup heavy cream or sour sauce cream salt and pepper 3 oz. package of cream cheese

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