nut-freesoy-freeshellfish-free
Chicken Ring or Loaf
From Boston Cooking-School cook book, 1896
Serves 6
Serves 6 or more.
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
548Calories
39 gProtein
20 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein39 g
Carbohydrates20 g
Fiber1.4 g
Sugars5.8 g
Total Fat35 g
Saturated Fat8.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol223 mg
Sodium1098 mg
Potassium561 mg
Calcium193 mg
Iron2.6 mg
Magnesium49 mg
Phosphorus446 mg
Zinc3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C8.9 mg
Vitamin A88 mcg
Vitamin E2 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate42 mcg
Choline137 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 6 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 175. The excerpt below is the record exactly as published.
CHICKEN RING OR LOAF 1 cup soft bread crumbs . \4 teaspoon paprika 2 cups milk 1 teaspoon Worcestershire Sauce 2 eggs, slightly beaten or 3 cups cooked chicken, diced 3 egg yolks Y cup celery, cut fine VY teaspoon salt 1 green pepper, finely chopped Juice of 4 lemon
Cook this with the app: pantry check, scaling, and the assistant.