Pressed Chicken Loaf

Name: Pressed Chicken Loaf
Ingredients: 1 (5 lb.) hen, chopped; 2 lg. pimentos, chopped; 1 small onion, chopped; Salt and pepper to taste; 8 hard boiled eggs, chopped; 2 stalks celery, chopped; 1 cup mayonnaise; 3 packages gelatin; 6 tspQ cold water; two cups hot chicken broth

From Cook book (Relief Society, Houston, 1963), 1963

Serves 30.

Presented as published in 1963. 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

2147Calories

55 gProtein

21 gCarbs

203 gFat

Full nutrition (34 nutrients)

Calories2147 kcal

Protein55 g

Carbohydrates21 g

Fiber2.6 g

Sugars9.1 g

Total Fat203 g

Saturated Fat38 g

Monounsaturated Fat52 g

Polyunsaturated Fat106 g

Omega-312 g

Cholesterol1581 mg

Sodium2055 mg

Potassium1027 mg

Calcium314 mg

Iron7.8 mg

Magnesium74 mg

Phosphorus899 mg

Zinc5.8 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D8.4 mcg

Vitamin C11 mg

Vitamin A675 mcg

Vitamin E11 mg

Vitamin K362 mcg

Vitamin B60.9 mg

Vitamin B123.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.9 mg

Niacin (B3)0.5 mg

Folate228 mcg

Choline1261 mg

Caffeine0 mg

Water592 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 39. The excerpt below is the record exactly as published.

PRESSED CHICKEN LOAF Avis Perisho 1 (5 lb.) hen, chopped 2 lg. pimentos, chopped 1 small onion, chopped Salt and pepper to taste 8 hard boiled eggs, chopped 2 stalks celery, chopped (less if desired) 1 cup mayonnaise Dissolve 3 packages gelatin in 6 tspQ cold water and two cups hot chicken broth

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