gluten-freenut-freesoy-freefish-freeshellfish-free
Chicken Loaf
From The new home 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
803Calories
70 gProtein
0 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories803 kcal
Protein70 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat56 g
Saturated Fat16 g
Monounsaturated Fat23 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol441 mg
Sodium309 mg
Potassium712 mg
Calcium65 mg
Iron3.9 mg
Magnesium74 mg
Phosphorus599 mg
Zinc5.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.7 mcg
Vitamin C5.4 mg
Vitamin A219 mcg
Vitamin E1.5 mg
Vitamin K5.3 mcg
Vitamin B61.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)23 mg
Folate44 mcg
Choline350 mg
Caffeine0 mg
Water263 g
As published
This recipe was extracted from The new home cook book (1896), page 39. The excerpt below is the record exactly as published.
CHICKEN LOAF. Mrs. W. H. Low. Take two chickens, boil them in as little water as pos- sible until the meat will drop from the bones ; cut it with a knife and fork ; then put it back into the kettle ; put in plenty of butter, pepper and salt ; heat it thoroughly •, boil an egg hard and slice it
Cook this with the app: pantry check, scaling, and the assistant.