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Rabbit Pâté (Paté de Lapin)
From Cookery for every household, 1914
Serves 9
This pâté is excellent for eating cold and should be made at least two days in advance.
Presented as published in 1914. 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
829Calories
31 gProtein
62 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories829 kcal
Protein31 g
Carbohydrates62 g
Fiber0.6 g
Sugars1.3 g
Total Fat67 g
Saturated Fat16 g
Monounsaturated Fat21 g
Polyunsaturated Fat5.3 g
Omega-30.1 g
Cholesterol219 mg
Sodium1356 mg
Potassium498 mg
Calcium47 mg
Iron6.1 mg
Magnesium46 mg
Phosphorus334 mg
Zinc4.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.1 mcg
Vitamin C1.7 mg
Vitamin A90 mcg
Vitamin E1.7 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B122.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate140 mcg
Choline107 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 555. The excerpt below is the record exactly as published.
Rabbit PSt4 (Pat6 de Lapin) 1 large rabbit, f lb. fleshy veal. | lb. bacon. 2 or 3 hard-boiled eggs. Seasoning. Marinade. 2 glasses white wine. 2 table-sps. wine vinegar. 2 table-sps. salad oil. 1 carrot. 1 onion. A bunch of herbs. Pastry. 1£ lbs. flour. J lb. butter. | lb. lard. 1 egg- 1 dessert-sp. salt. Cold water. Jelly Stock. 1 calf’s foot. 1 lb. shin of beef. Bones from rabbit. Flavouring vegetables.
Cook this with the app: pantry check, scaling, and the assistant.