gluten-freenut-freesoy-freefish-freeshellfish-free
Chicken Cream Forcemeat
From European and American cuisine, 1914
Serves 3
May be colored pink or green.
Presented as published in 1914. 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
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 258. The excerpt below is the record exactly as published.
Chicken Cream Forcemeat. — Pat the breast of 1 large chicken twice through a meat machine, then rub it through a sieve and weigh it — there should be a half pound, good weight — add in small portions 5 ounces of butter, stirring continually with a potato masher ; when this is well mixed, add slowly the whites of 4 eggs, and mix well ; season with 1 teaspoonful salt, Ys teaspoonful nutmeg, and a pinch of Cayenne pepper ; place it 1 hour on ice, then add 1 pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.