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Chicken Forcemeat
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
781Calories
28 gProtein
99 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories781 kcal
Protein28 g
Carbohydrates99 g
Fiber5.4 g
Sugars19 g
Total Fat46 g
Saturated Fat12 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol107 mg
Sodium981 mg
Potassium641 mg
Calcium547 mg
Iron5.8 mg
Magnesium83 mg
Phosphorus470 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E1.2 mg
Vitamin K8.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.2 mg
Folate128 mcg
Choline62 mg
Caffeine0 mg
Water257 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 142. The excerpt below is the record exactly as published.
Chicken Forcemeat. Put mignon fillets through a food chop- per; add half the quantity of stale bread crumbs cooked with milk until moisture has nearly evaporated. Cool and put through purée strainer; then add 114 tablespoons melted butter, 1 egg yolk, 2 tablespoons cream, and salt and pepper to taste
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