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Veal Liver Pate
From Cassell's dictionary of cookery, 1892
Serves 8
Let cool before serving, garnish with parsley.
Presented as published in 1892. 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
427Calories
14 gProtein
4 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories427 kcal
Protein14 g
Carbohydrates4.2 g
Fiber0.3 g
Sugars1.1 g
Total Fat39 g
Saturated Fat15 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol227 mg
Sodium195 mg
Potassium249 mg
Calcium14 mg
Iron5.1 mg
Magnesium15 mg
Phosphorus252 mg
Zinc2 mg
Copper3 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C1.4 mg
Vitamin A16067 mcg
Vitamin E1.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B1248 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)9 mg
Folate9.7 mcg
Choline57 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2144. The excerpt below is the record exactly as published.
Veal Liver Pate (to be eaten cold). — Take one pound of calf's liver and ten ounces of fat bacon. Mince these first separately, and afterwards together, and season the mixture with pepper, salt, and pounded mace. Add two table-spoonfuls of chopped parsley, two ounces of finely-minced lean ham^ and a moderate- sized onion that has been sliced and browned in fat. IMix these ingredients thoroughly, and mix with them first the beaten yolks, and afterwards the well-whisked whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.