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Chicken Loaf
From The Rural cook book, 1907
Serves 4
Baste frequently and serve garnished with lemon slices and parsley.
Presented as published in 1907. 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
654Calories
52 gProtein
4 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories654 kcal
Protein52 g
Carbohydrates3.7 g
Fiber1 g
Sugars2.3 g
Total Fat50 g
Saturated Fat16 g
Monounsaturated Fat20 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol353 mg
Sodium1280 mg
Potassium866 mg
Calcium65 mg
Iron3.5 mg
Magnesium68 mg
Phosphorus541 mg
Zinc6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C6.7 mg
Vitamin A125 mcg
Vitamin E2 mg
Vitamin K3.7 mcg
Vitamin B61 mg
Vitamin B122.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate46 mcg
Choline187 mg
Caffeine0 mg
Water314 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 17. The excerpt below is the record exactly as published.
Chicken Loaf, — Mince fine two cupfuls of cold cooked chicken, one pound of lean veal and one-fourth pound of fat salt pork. Work in these three beaten e^s, a cupful of seasoned and strained tomato sauce, one teaspoonful of grated lemon peel, one teaspoonful of salt, one-fourth teaspoonful of paprika and enough cracker crumbs to mold with the hands. Press firmly into a large wet bowl, invert carefully into a buttered baking pan, removing bowl. Add one cupful of water and one tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.