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Mousse of Chicken Livers a la Princesse
From The Swedish, French, American cook book, 1918
Serves 3
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
659Calories
68 gProtein
11 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories659 kcal
Protein68 g
Carbohydrates11 g
Fiber2.4 g
Sugars0.5 g
Total Fat36 g
Saturated Fat12 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.8 g
Omega-30 g
Cholesterol1350 mg
Sodium4064 mg
Potassium1017 mg
Calcium117 mg
Iron35 mg
Magnesium91 mg
Phosphorus1168 mg
Zinc11 mg
Copper2.1 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A11911 mcg
Vitamin E2.5 mg
Vitamin K14 mcg
Vitamin B63 mg
Vitamin B1259 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)6.5 mg
Niacin (B3)36 mg
Folate2044 mcg
Choline662 mg
Caffeine0 mg
Water322 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 305. The excerpt below is the record exactly as published.
Mousse of Chicken Livers a la Princesse Mousse de Foie de Poulet, a la Princesse Butter and decorate chicken moulds with chicken mousse and truffles. To six livers take one cup chicken mousse; cook chicken livers in butter, and when cold, press through a fine sieve. Mix to that gradually one cup chicken mousse, two tablespoons sherry, pepper and salt; fill the moulds. Serve on a decorated foundation of hominy with a truffle sauce
Cook this with the app: pantry check, scaling, and the assistant.