Salad with Pate in Aspic a la Sigward

Name: Salad with Pate in Aspic a la Sigward
Ingredients: one half pound of calf’s liver; five chicken livers; two onions; three spoons of sherry; one cup of baking fat; four spoons of gelatine; one cup of whipped cream; a head of lettuce; pepper; salt

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

A rich and flavorful salad.

Presented as published in 1924. 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

1006Calories

58 gProtein

58 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories1006 kcal

Protein58 g

Carbohydrates58 g

Fiber0 g

Sugars19 g

Total Fat62 g

Saturated Fat35 g

Monounsaturated Fat16 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol754 mg

Sodium236 mg

Potassium1920 mg

Calcium331 mg

Iron19 mg

Magnesium107 mg

Phosphorus1145 mg

Zinc8.7 mg

Copper12 mg

Manganese1.2 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A64624 mcg

Vitamin E5.7 mg

Vitamin K127 mcg

Vitamin B61.3 mg

Vitamin B12192 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)5.5 mg

Niacin (B3)36 mg

Folate7 mcg

Choline39 mg

Caffeine0 mg

Water876 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 65. The excerpt below is the record exactly as published.

Salad with Pate in Aspic a la Sigward Salade a la Pa te en Aspic a la Sigward For Six Persons One half pound of calf’s liver, five chicken livers, two onions, three spoons of sherry if at hand, one cup of baking fat, four spoons of gelatine, one cup of whipped cream, a head of lettuce, pepper and salt

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