Souffle de Foie Gras

Name: Souffle de Foie Gras
Ingredients: 1 pound of fat goose liver; 1 pint of thickly reduced Cream sauce; a teaspoonful of beef extract; a good dash of sherry; 8 egg yolks; 8 egg whites; salt; a pinch of allspice; paprika pepper

From "Dainty dishes", 1903

Presented as published in 1903. 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

1202Calories

141 gProtein

24 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories1202 kcal

Protein141 g

Carbohydrates24 g

Fiber0 g

Sugars0.5 g

Total Fat58 g

Saturated Fat5.4 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat4 g

Omega-30.2 g

Cholesterol1152 mg

Sodium2574 mg

Potassium1490 mg

Calcium20 mg

Iron38 mg

Magnesium87 mg

Phosphorus1642 mg

Zinc14 mg

Copper24 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A128367 mcg

Vitamin E16 mg

Vitamin K0 mcg

Vitamin B61.9 mg

Vitamin B12383 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)12 mg

Niacin (B3)70 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water600 g

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 16. The excerpt below is the record exactly as published.

Souffle de Foie Gras — Souffle of Fat Goose Liver. Rub through a fine sieve i pound of fat goose liver (foie gras au nature!), add to it i pint of thickly re- duced Cream sauce, a teaspoonful of beef extract, a good dash of sherry and 8 egg yolks, season with salt, a pinch of allspice and paprika pepper. Whip the 8 egg whites

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