gluten-freenut-freesoy-freefish-freeshellfish-free
Chicken Forcemeat II
From Boston Cooking-School cook book, 1896
Serves 2
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
683Calories
7 gProtein
5 gCarbs
71 gFat
Full nutrition (33 nutrients)
Calories683 kcal
Protein6.6 g
Carbohydrates5 g
Fiber0 g
Sugars0 g
Total Fat71 g
Saturated Fat32 g
Monounsaturated Fat21 g
Polyunsaturated Fat6 g
Cholesterol145 mg
Sodium38 mg
Potassium141 mg
Calcium75 mg
Iron0.3 mg
Magnesium9.5 mg
Phosphorus90 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E1.2 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate0.4 mcg
Choline6.7 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 2 servings.
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 57. The excerpt below is the record exactly as published.
CHICKEN FORCEMEAT II Vg breast raw chicken Pepper 1 egg white Slight grating nutmeg Salt Heavy cream
Cook this with the app: pantry check, scaling, and the assistant.