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Chicken or Veal Forcemeat I
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
541Calories
38 gProtein
68 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein38 g
Carbohydrates68 g
Fiber4 g
Sugars8.5 g
Total Fat23 g
Saturated Fat4.2 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol125 mg
Sodium834 mg
Potassium653 mg
Calcium253 mg
Iron5 mg
Magnesium75 mg
Phosphorus450 mg
Zinc3.8 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0.4 mg
Vitamin K5.9 mcg
Vitamin B60.8 mg
Vitamin B121.5 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)15 mg
Folate109 mcg
Choline68 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 57. The excerpt below is the record exactly as published.
CHICKEN OR VEAL FORCEMEAT I 1% cup fine stale bread crumbs 28 cup breast raw chicken or VY cup milk Yg pound raw veal 2 tablespoons butter Salt 1 egg white, beaten stiff Few grains cayenne Slight grating nutmeg
Cook this with the app: pantry check, scaling, and the assistant.