gluten-freenut-freesoy-freefish-freeshellfish-free
Chicken Forcemeat a la Creme
From The table, 1889
Serves 1
Presented as published in 1889. 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
744Calories
97 gProtein
5 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories744 kcal
Protein97 g
Carbohydrates5.4 g
Fiber1.1 g
Sugars0.6 g
Total Fat37 g
Saturated Fat15 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol850 mg
Sodium3946 mg
Potassium1411 mg
Calcium141 mg
Iron4.2 mg
Magnesium118 mg
Phosphorus1062 mg
Zinc4.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C0.1 mg
Vitamin A241 mcg
Vitamin E1.6 mg
Vitamin K5.3 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate73 mcg
Choline441 mg
Caffeine0 mg
Water395 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 121. The excerpt below is the record exactly as published.
Chicken Forcemeat a la Creme.— Cut two raw chicken breasts in slices, pound them well in a mortar, adding the whites of three eggs ; bruise well together, and season with half a tablespoonful of salt, a scant teaspoonful of pepper, and a teaspoonful of nutmeg. Add three tablespoon- fuls of very fresh cre
Cook this with the app: pantry check, scaling, and the assistant.