Mock Pate de Foies Gras
From My best 250 recipes, 1907
Serve cut in thin slices as a luncheon dish.
Presented as published in 1907. 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
1689Calories
4 gProtein
15 gCarbs
184 gFat
Full nutrition (34 nutrients)
Calories1689 kcal
Protein3.7 g
Carbohydrates15 g
Fiber2.8 g
Sugars6.5 g
Total Fat184 g
Saturated Fat115 g
Monounsaturated Fat53 g
Polyunsaturated Fat6.9 g
Omega-30.7 g
Cholesterol488 mg
Sodium2364 mg
Potassium279 mg
Calcium99 mg
Iron0.8 mg
Magnesium21 mg
Phosphorus99 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A1554 mcg
Vitamin E5.3 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate37 mcg
Choline52 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 23. The excerpt below is the record exactly as published.
MOCK PATE DE FOIES GRAS Wash a small calf's liver; put it in a stew- ing pan with a good-sized onion chopped fine, two bay leaves, a blade of mace, a saltspoonful of black pepper, six whole cloves, a teaspoonful of salt, a lump of loaf sugar and one pint of stock; My Best 250 Recipes 85 cover the saucepan and cook gently for three hours. When done cut the liver in thin slices, put them on a meat-dish, strain over the liquor from the saucepan, and stand aside overnight. Next day pound the liver to a paste; add slowly half a pound of melted butter
Cook this with the app: pantry check, scaling, and the assistant.