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Pate Imperial
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
Recipe by Mrs. Warren F. Houghton.
Presented as published in 1913. 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
735Calories
20 gProtein
11 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories735 kcal
Protein20 g
Carbohydrates11 g
Fiber0.1 g
Sugars0.2 g
Total Fat71 g
Saturated Fat35 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol359 mg
Sodium3359 mg
Potassium367 mg
Calcium125 mg
Iron1.6 mg
Magnesium29 mg
Phosphorus293 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C5.2 mg
Vitamin A77 mcg
Vitamin E0.5 mg
Vitamin K4.7 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.9 mg
Folate30 mcg
Choline133 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 22. The excerpt below is the record exactly as published.
Pate Imperial. Cut the white meat of a cooked chicken into dice pieces. Pick into small pieces 1 pair parboiled sweetbreads. Cook and chop }/2 can of mushrooms. Mix all together. Take 1 tablespoon butter and 2 tablespoons flour; stir over Are until smooth; add 1 pint cream and stir until it boils. Add the mixed meat and mushrooms, a teaspoon salt, dash of cay- enne, % teaspoon white pepper; stir in yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.