nut-freeegg-freesoy-freefish-freeshellfish-free
Forcemeat for Chicken, Veal, etc.
From The Landmarks club cook book, 1903
Serves 8
Presented as published in 1903. 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
441Calories
7 gProtein
35 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories441 kcal
Protein6.9 g
Carbohydrates35 g
Fiber3.1 g
Sugars3.1 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol20 mg
Sodium1546 mg
Potassium144 mg
Calcium106 mg
Iron2.6 mg
Magnesium26 mg
Phosphorus87 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A1.9 mcg
Vitamin E0.5 mg
Vitamin K9.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate49 mcg
Choline9.4 mg
Caffeine0 mg
Water9.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 27. The excerpt below is the record exactly as published.
FORCEMEAT FOR CHICKEN, VEAL, ETC. Three caps of stale bread crumbs, one cup of chopped suet, one tablespoonful of chopped parsley, quarter lemon peel (grated), pepper, salt, a pinch of thyme, a very little milk
Cook this with the app: pantry check, scaling, and the assistant.