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Mousse of Calf’s Liver in Aspic a la Parisienne
From The Swedish, French, American cook book, 1918
Serves 4
Serve with any salad in the centre, with mayonnaise dressing or aurorian sauce.
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
241Calories
19 gProtein
3 gCarbs
17 gFat
Full nutrition (32 nutrients)
Calories241 kcal
Protein19 g
Carbohydrates2.8 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat5.6 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol277 mg
Sodium393 mg
Potassium257 mg
Calcium39 mg
Iron7.6 mg
Magnesium18 mg
Phosphorus309 mg
Zinc3.2 mg
Copper3.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A16561 mcg
Vitamin E1 mg
Vitamin B60.3 mg
Vitamin B1250 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)10 mg
Folate31 mcg
Caffeine0 mg
Water68 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.
Mousse of Calf’s Liver in Aspic a la Parisienne Mousse de Foie de Veau en Aspic, a la Parisienne Half pound calf’s liver. Scrape it and press it through a sieve; stir on ice; add one cup chicken mousse; flavor with sherry
Cook this with the app: pantry check, scaling, and the assistant.