Pate de Foie-Gras Mousse

Name: Pate de Foie-Gras Mousse
Ingredients: the contents of a large-sized can of pate; one tablespoonful of gelatine; one cupful of thick cream; salt; cayenne to taste

From High living, 1904

Presented as published in 1904. 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

831Calories

12 gProtein

9 gCarbs

83 gFat

Full nutrition (33 nutrients)

Calories831 kcal

Protein12 g

Carbohydrates8.9 g

Fiber0 g

Sugars0 g

Total Fat83 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol241 mg

Sodium64 mg

Potassium228 mg

Calcium148 mg

Iron0.1 mg

Magnesium16 mg

Phosphorus137 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate2.4 mcg

Choline3.1 mg

Caffeine0 mg

Water137 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 27. The excerpt below is the record exactly as published.

PATE DE FOIE-GRAS MOUSSE — Take the contents of a large-sized can of pate and rub to a smooth paste. Have dissolved one tablespoonful of gelatine in a little hot water. Cool, and add to it one cupful of thick cream, and whip to a froth. Fold it carefully into the pate, season with salt and cayenne to taste

Cook this with the app: pantry check, scaling, and the assistant.