Chicken Loaf
From Favorite recipes (North Carolina, 1948), 1948
Presented as published in 1948. 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
5105Calories
378 gProtein
228 gCarbs
288 gFat
Full nutrition (33 nutrients)
Calories5105 kcal
Protein378 g
Carbohydrates228 g
Fiber18 g
Sugars25 g
Total Fat288 g
Saturated Fat81 g
Monounsaturated Fat116 g
Polyunsaturated Fat64 g
Cholesterol1363 mg
Sodium3034 mg
Potassium4614 mg
Calcium638 mg
Iron36 mg
Magnesium504 mg
Phosphorus3189 mg
Zinc29 mg
Copper1.8 mg
Manganese3.5 mg
Vitamin D3.6 mcg
Vitamin C355 mg
Vitamin A1255 mcg
Vitamin E8.4 mg
Vitamin K74 mcg
Vitamin B67.7 mg
Vitamin B126.4 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)3.4 mg
Niacin (B3)144 mg
Folate470 mcg
Choline1151 mg
Caffeine0 mg
Water1772 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 11. The excerpt below is the record exactly as published.
CHICKEN LOAF 4 lb. chicken 38 cups milk and chicken broth 2 cups fresh bread crumbs (2 of each) 1 cup cooked rice 4 eggs well beaten 2 cup chopped pimiento
Cook this with the app: pantry check, scaling, and the assistant.