Chicken Loaf

Name: Chicken Loaf
Ingredients: Cook one four-pound chicken; two cups day old bread crumbs; one cup cooked rice; one and one-half teaspoons salt; two tablespoons of pimiento; three cups chicken stock; four well beaten eggs

From Natchez recipes, 1900

For sauce, cook butter, flour, chicken stock until thick, add mushrooms, milk, paprika, lemon juice, and parsley.

Presented as published in 1900. 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

1710Calories

83 gProtein

232 gCarbs

46 gFat

Full nutrition (33 nutrients)

Calories1710 kcal

Protein83 g

Carbohydrates232 g

Fiber11 g

Sugars25 g

Total Fat46 g

Saturated Fat12 g

Monounsaturated Fat17 g

Polyunsaturated Fat12 g

Cholesterol149 mg

Sodium6220 mg

Potassium1591 mg

Calcium457 mg

Iron16 mg

Magnesium178 mg

Phosphorus878 mg

Zinc7.3 mg

Copper1.2 mg

Manganese2.9 mg

Vitamin D0.3 mcg

Vitamin C25 mg

Vitamin A109 mcg

Vitamin E1.1 mg

Vitamin K20 mcg

Vitamin B61.5 mg

Vitamin B121.3 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)1.7 mg

Niacin (B3)40 mg

Folate381 mcg

Choline204 mg

Caffeine0 mg

Water924 g

As published

This recipe was extracted from Natchez recipes (1900), page 19. The excerpt below is the record exactly as published.

CHICKEN LOAF Cook one four-pound chicken. Cut meat into small pieces and add two cups day old bread crumbs, one cup cooked rice, one and one-half teaspoons salt, two tablespoons of pimiento, cut in small pieces, three cups chicken stock, and four well beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.