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Chicken Forcemeat
From The complete cook book, 1900
Serves 2
Use as needed.
Presented as published in 1900. 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
574Calories
50 gProtein
17 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein50 g
Carbohydrates17 g
Fiber1.2 g
Sugars1.6 g
Total Fat33 g
Saturated Fat4.5 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol124 mg
Sodium2774 mg
Potassium634 mg
Calcium90 mg
Iron1.8 mg
Magnesium56 mg
Phosphorus383 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E4.6 mg
Vitamin K2.3 mcg
Vitamin B61.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)14 mg
Folate15 mcg
Choline126 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 34. The excerpt below is the record exactly as published.
CHICKEN FOECEMEAT. Chop in pieces t\fo raw chicken breasts, and pound them in a mortar. Soak the same quantity of bread in milk, and add same. Also add the yolks of three or four eggs seasoned with two teaspoonfuls of salt, a level teaspoonfiil of pepper and a teaspoonful of nutmeg. Mix well together, strain through a sieve, put in re- frigerator, and use as needed. When desiring to make a chicken cream forcemeat, add six teaspoonfuls of cream
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