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Chicken Forcemeat

Name: Chicken Forcemeat
Yield: 6 servings
Ingredients: Three eggs; % pint of raw chicken; % pint of cream; 1 gill bread crumbs; 4 dessertspoonfuls butter; 1 large teaspoonful salt; % blade of mace; black pepper

From Kentucky receipt book, 1903

Serves 6

This forcemeat may be used for boudins, quenelles or timbales.

Presented as published in 1903. 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

394Calories

3 gProtein

9 gCarbs

41 gFat

Full nutrition (33 nutrients)

Calories394 kcal

Protein3.4 g

Carbohydrates9 g

Fiber0.8 g

Sugars0.6 g

Total Fat41 g

Saturated Fat15 g

Monounsaturated Fat14 g

Polyunsaturated Fat5.1 g

Cholesterol67 mg

Sodium476 mg

Potassium88 mg

Calcium49 mg

Iron1 mg

Magnesium12 mg

Phosphorus58 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.1 mcg

Vitamin C0.4 mg

Vitamin A43 mcg

Vitamin E0.9 mg

Vitamin K2.4 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate12 mcg

Choline6.7 mg

Caffeine0 mg

Water34 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 97. The excerpt below is the record exactly as published.

Chicken Forcemeat. Three eggs, % pint of raw chicken, % pint of cream, 1 gill bread crumbs, 4 dessertspoonfuls butter, 1 large teaspoonful salt, % blade of mace, black pepper

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