Poultry Liver Paste (Pate de Foie de Volialle)

Name: Poultry Liver Paste (Pate de Foie de Volialle)
Ingredients: 2 tablespoons bacon dripping; 1 cup boiled chicken livers; 1 teaspoon salt; 14 teaspoon thyme; 4 teaspoon freshly ground pepper; 2 bay leaves

From Waldensian cookery, 1957

Presented as published in 1957. 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

540Calories

41 gProtein

8 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories540 kcal

Protein41 g

Carbohydrates8.5 g

Fiber2.7 g

Sugars0.1 g

Total Fat37 g

Saturated Fat14 g

Monounsaturated Fat15 g

Polyunsaturated Fat6.1 g

Omega-30 g

Cholesterol841 mg

Sodium2542 mg

Potassium675 mg

Calcium71 mg

Iron23 mg

Magnesium63 mg

Phosphorus719 mg

Zinc6.5 mg

Copper1.3 mg

Manganese1.9 mg

Vitamin D0.6 mcg

Vitamin C43 mg

Vitamin A7814 mcg

Vitamin E1.9 mg

Vitamin K15 mcg

Vitamin B62.1 mg

Vitamin B1239 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)4.2 mg

Niacin (B3)23 mg

Folate1395 mcg

Choline471 mg

Caffeine0 mg

Water182 g

As published

This recipe was extracted from Waldensian cookery (1957), page 4. The excerpt below is the record exactly as published.

POULTRY LIVER PASTE (Pate de Foie de Volialle) 2 tablespoons bacon dripping 1 cup boiled chicken livers 1 teaspoon salt 14 teaspoon thyme 4 teaspoon freshly ground pepper 2 bay leaves

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