Chicken Forcemeats
From Louis' every woman's cook book, 1910
Keep cool until ready to use.
Presented as published in 1910. 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
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 32. The excerpt below is the record exactly as published.
CHICKEN FORCEMEATS Remove the meat from the breast of a young fowl, weighing about four pounds; use also the meat of the second joint of the legs of the chicken. Have it free from bone, skin, and fat. Chop the meat very fine or grind it through the meat chopper, and then pound it to a pulp in the mortar. When fine and pasty, add the whites of three eggs, one at a time; season with salt, pepper, Cayenne, and nutmeg. Put it on the wire sieve and rub it through with a wooden potato masher. Place on ice in a bowl for an hour. Then work the forcemeat vigor- ously with a wooden spoon, adding small quantities of thick cream
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