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Mousse of Mock Pate de Foie Gras a la Gimo
From The Swedish, French, American cook book, 1918
Serves 4
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
24Calories
5 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein5.3 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium58 mg
Potassium7.4 mg
Calcium4 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus3.5 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.9 mcg
Choline2.7 mg
Caffeine0 mg
Water7.3 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 222. The excerpt below is the record exactly as published.
Mousse of Mock Pate de Foie Gras a la Gimo. Leave on ice until ready to serve. Turn out and serve with any kind of salad. Mousse of Mock Pate de Foie Gras a la Gimo Mousse de Fausse Pate de Foie gras a la Gimo To each cup of the mock ( fausse ) pate take three tablespoons dis¬ solved Cox’s gelatine, two tablespoons sherry, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.