Frenchappetizergluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mock Pate de Foie Gras a la Charlotte
From The Swedish, French, American cook book, 1918
Serves 4
Serve with any kind of salad that has mayonnaise dressing.
Presented as published in 1918. 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
214Calories
5 gProtein
2 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories214 kcal
Protein4.7 g
Carbohydrates2.2 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium20 mg
Potassium57 mg
Calcium38 mg
Iron0 mg
Magnesium4.4 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.2 mcg
Choline1.6 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 224. The excerpt below is the record exactly as published.
Mock Pate de Foie Gras a la Charlotte Fausse Pate de Foie gras a la Charlotte Glaze charlotte moulds with white aspic and line them with cream — to one cup of cream, two tablespoons dissolved Cox’s gelatine and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.