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Salad of Beetroot with Pate de Foie Gras
From The Swedish, French, American cook book, 1918
Serves 1
Pour French dressing all around.
Presented as published in 1918. 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
182Calories
6 gProtein
14 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories182 kcal
Protein5.8 g
Carbohydrates14 g
Fiber4.9 g
Sugars6.8 g
Total Fat12 g
Saturated Fat3.6 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat0.2 g
Cholesterol38 mg
Sodium334 mg
Potassium618 mg
Calcium70 mg
Iron3.5 mg
Magnesium43 mg
Phosphorus108 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A355 mcg
Vitamin E0.2 mg
Vitamin K410 mcg
Vitamin B60 mg
Vitamin B122.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate187 mcg
Choline3.2 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 437. The excerpt below is the record exactly as published.
Salad of Beetroot with Pate de Foie Gras Salade de Betterave farcie de Pate de Foie gras Select small beets all the same size, cook in hot water with plenty of salt, then skin and put in hot vinegar and sugar so that the flavor goes through them; scoop out the beets with the smallest scooper — about two scoops from each — be careful not to break the beets as you scoop them out. Peel the beets with a fluted knife, making into a rose as you peel them. Stuff with pate de foie gras. Dress the salad bowl with the lettuce leaves, put the stuffed beets in the centre resting on the lettuce and stick a stem of parsley
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