Chicken (Mousseline) Forcemeat
From A second Dudley book of cookery and other recipes, 1914
Mousseline Forcemeat can be made from any kind of meat, especially shellfish or fish.
Presented as published in 1914. 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
683Calories
110 gProtein
1 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein110 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat23 g
Saturated Fat6.7 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol690 mg
Sodium11491 mg
Potassium1179 mg
Calcium117 mg
Iron5.9 mg
Magnesium126 mg
Phosphorus983 mg
Zinc8.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D2.5 mcg
Vitamin C10 mg
Vitamin A233 mcg
Vitamin E2 mg
Vitamin K8.5 mcg
Vitamin B62.1 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)37 mg
Folate79 mcg
Choline592 mg
Caffeine0 mg
Water419 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 24. The excerpt below is the record exactly as published.
CHICKEN (MOUSSELINE) FORCEMEAT T> EMOVE the tendons from, trim and cut into cubes, one pound of chicken meat ; season with one ounce of salt, a little pepper and nutmeg ; 65 THE DUDLEY RECIPES pound it finely, and when it is reduced to a paste gradually add the whites of two eggs, working hard with the pestle meanwhile. Strain through a fine sieve ; place the forcemeat into a vegetable pan ; stir it once more for a moment or two with a wooden spoon, and mix with it gradually one pint of thick fresh cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.