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Pate De Foie Gras Sandwiches
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
197Calories
6 gProtein
16 gCarbs
12 gFat
Full nutrition (29 nutrients)
Calories197 kcal
Protein5.7 g
Carbohydrates16 g
Fiber0.7 g
Sugars1.6 g
Total Fat12 g
Saturated Fat3.8 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol38 mg
Sodium317 mg
Potassium70 mg
Calcium81 mg
Iron2.4 mg
Magnesium11 mg
Phosphorus84 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C0.5 mg
Vitamin A250 mcg
Vitamin B60 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate15 mcg
Water20 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 76. The excerpt below is the record exactly as published.
Pate De Foie Oraa Sandwiches. Cut thin slices of bread, and butter lightly, spread with pate de foie gras
Cook this with the app: pantry check, scaling, and the assistant.