Frenchappetizergluten-freedairy-freenut-freeegg-freesoy-freeshellfish-free
Mock Pate de Foie Gras
From The household (of the Detroit free press), 1886
Serves 1
Insert bits of tongue into the mixture before covering.
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
204Calories
9 gProtein
31 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein8.8 g
Carbohydrates31 g
Fiber7 g
Sugars9.7 g
Total Fat6.4 g
Saturated Fat3.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol64 mg
Sodium186 mg
Potassium517 mg
Calcium92 mg
Iron4.4 mg
Magnesium55 mg
Phosphorus193 mg
Zinc1.5 mg
Copper1.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A7123 mcg
Vitamin E1.2 mg
Vitamin K2.8 mcg
Vitamin B60.4 mg
Vitamin B1221 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.8 mg
Folate55 mcg
Choline15 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 443. The excerpt below is the record exactly as published.
MOCK PATE DE FOIE GRAS. Boil a calf's liver in slightly salted water till tender, boiling the tongue- in another vessel the day before needed. Cut the liver in small ROAST PIG. 531 pieces and rub gradually to a paste, moistening with melted butter. Work into the soft paste a quarter of a teaspoonful of cayenne pepper, half a grated nutmeg, some ground cloves and mace, a teaspoonful each of Worcestershire sauce and made French mustard, salt to taste and a tablespoonful of boiling water in which a large onion has been steeped
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Cook this with the app: pantry check, scaling, and the assistant.