Chicken Loaf
From Cook book (Relief Society, Houston, 1963), 1963
Presented as published in 1963. 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
12925Calories
729 gProtein
1388 gCarbs
473 gFat
Full nutrition (34 nutrients)
Calories12925 kcal
Protein729 g
Carbohydrates1388 g
Fiber92 g
Sugars169 g
Total Fat473 g
Saturated Fat129 g
Monounsaturated Fat176 g
Polyunsaturated Fat116 g
Omega-30 g
Cholesterol1831 mg
Sodium40453 mg
Potassium11250 mg
Calcium3734 mg
Iron111 mg
Magnesium1388 mg
Phosphorus7086 mg
Zinc60 mg
Copper7 mg
Manganese18 mg
Vitamin D4.7 mcg
Vitamin C97 mg
Vitamin A991 mcg
Vitamin E9.3 mg
Vitamin K168 mcg
Vitamin B612 mg
Vitamin B1213 mcg
Thiamin (B1)19 mg
Riboflavin (B2)12 mg
Niacin (B3)306 mg
Folate2229 mcg
Choline1885 mg
Caffeine0 mg
Water4164 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 39. The excerpt below is the record exactly as published.
CHICKEN LOAF Avis Perisho 1 (5 lb.) hen, chopped 2 lg. pimentos, chopped 1 small onion, chopped Salt and pepper to taste 8 hard boiled eggs, chopped 2 stalks celery, chopped (less if desired) 1 cup mayonnaise Dissolve 3 packages gelatin in 6 tspQ cold water and two cups hot chicken broth- -Cool and then add other ingredients--Place in large flat pan in ice box until firm--Cut in squares and serve on lettuce leaf-- Serves 30 . CHICKEN LOAF Pat Sirrine 10 cups chopped chicken 8 cups chicken broth 16 cups soft bread crumbs 5 large onions 2 bunches celery parsley 10 tspo salt, 3 tsp0 pepper 20 eggs
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