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Pate de Foie Gras — Home Made
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. 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
115Calories
7 gProtein
19 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories115 kcal
Protein7.4 g
Carbohydrates19 g
Fiber3.3 g
Sugars7.1 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol64 mg
Sodium181 mg
Potassium378 mg
Calcium56 mg
Iron3.9 mg
Magnesium26 mg
Phosphorus148 mg
Zinc1.1 mg
Copper1.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A7099 mcg
Vitamin E0.9 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B1221 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.4 mg
Folate34 mcg
Choline10 mg
Caffeine0 mg
Water172 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 174. The excerpt below is the record exactly as published.
Pate de Foie Gras — Home Made Boil a calf's liver until tender, in slightly salted water; cut it in pieces, and rub gradually to a paste with melted butter, then work into it a little cayenne, half a nutmeg, cloves, mace, teaspoonful of Worcester sauce, the same of French mustard, a little salt, and a tablespoonful of boiling water, in which a large onion
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