Nice Forcemeat for Stuffings

Name: Nice Forcemeat for Stuffings
Ingredients: equal quantities of cold chicken; equal quantities of veal; equal quantities of beef; two raw eggs; some butter; some marrow or drippings; season with pepper; sait; sweet herbs; a little nutmeg

From La cuisine creole, 1885

This is a nice garnish for a side dish.

Presented as published in 1885. 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

463Calories

56 gProtein

3 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories463 kcal

Protein56 g

Carbohydrates3.4 g

Fiber1.1 g

Sugars0.5 g

Total Fat36 g

Saturated Fat9.3 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol535 mg

Sodium2609 mg

Potassium850 mg

Calcium102 mg

Iron6.4 mg

Magnesium61 mg

Phosphorus621 mg

Zinc12 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D2.2 mcg

Vitamin C0.1 mg

Vitamin A163 mcg

Vitamin E1.4 mg

Vitamin K6.9 mcg

Vitamin B61.3 mg

Vitamin B126.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)11 mg

Folate59 mcg

Choline417 mg

Caffeine0 mg

Water219 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 17. The excerpt below is the record exactly as published.

ICE FORCEMEAT^ FOR STUFFINGS^ ETC. Take equal quantities of cold chîcken, veal and beef ; shred small and mix together ; season with pepper, sait, sweet herbs, and a little nutmeg, i. e.^ if intended for white méat or anything delîcately flavored, but if meant for a savory dish add a little minced ham, and garlic; pound or chop this very fine (it is well, and saves trouble, to run it through a sausage chopper), and make it in a paste with two raw eggs, some butter, marrow or drippings

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