gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mousse of Chicken Livers a l’Aurore
From The Swedish, French, American cook book, 1918
Serves 4
Garnish with lettuce leaves.
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
755Calories
83 gProtein
4 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories755 kcal
Protein83 g
Carbohydrates4.3 g
Fiber0 g
Sugars0 g
Total Fat42 g
Saturated Fat14 g
Monounsaturated Fat15 g
Polyunsaturated Fat8 g
Omega-30 g
Cholesterol1665 mg
Sodium845 mg
Potassium1085 mg
Calcium89 mg
Iron42 mg
Magnesium91 mg
Phosphorus1418 mg
Zinc14 mg
Copper2.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C78 mg
Vitamin A14798 mcg
Vitamin E3 mg
Vitamin K0 mcg
Vitamin B63.7 mg
Vitamin B1273 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)8 mg
Niacin (B3)44 mg
Folate2546 mcg
Choline825 mg
Caffeine0 mg
Water367 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 308. The excerpt below is the record exactly as published.
Mousse of Chicken Livers a l’Aurore Mousse de Foie de Poulet a VAurore Take ten chicken livers free from gall; wash well; put in a pan with sherry, pepper, salt, and some onion juice; cook until well done. When done, put on a board and chop fine; take one and a half cups chicken mousse; add the chicken livers to the mousse; flavor with sherry; color with kitchen bouquet and red coloring
Cook this with the app: pantry check, scaling, and the assistant.