Chicken and Rice Loaf

Name: Chicken and Rice Loaf
Ingredients: 2 cups cooked rice; 1% cups diced chicken; 1 cup peas; 2 eggs; 1% cup milk; Dash salt and pepper

From Wilkes County Home Demonstration Club cook book, 1947

Mrs. J. C. Shepherd, Ferguson Club

Presented as published in 1947. 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

1704Calories

108 gProtein

139 gCarbs

76 gFat

Full nutrition (34 nutrients)

Calories1704 kcal

Protein108 g

Carbohydrates139 g

Fiber9.7 g

Sugars26 g

Total Fat76 g

Saturated Fat26 g

Monounsaturated Fat29 g

Polyunsaturated Fat14 g

Omega-30.1 g

Cholesterol682 mg

Sodium540 mg

Potassium1835 mg

Calcium616 mg

Iron11 mg

Magnesium217 mg

Phosphorus1398 mg

Zinc11 mg

Copper0.7 mg

Manganese2.4 mg

Vitamin D6.2 mcg

Vitamin C64 mg

Vitamin A478 mcg

Vitamin E2.6 mg

Vitamin K42 mcg

Vitamin B62.2 mg

Vitamin B124 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)33 mg

Folate368 mcg

Choline620 mg

Caffeine0 mg

Water990 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 36. The excerpt below is the record exactly as published.

CHICKEN AND RICE LOAF 2 cups cooked rice 1% cups diced chicken 1 cup peas 2 eggs” 1% cup milk Dash salt and pepper

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