dairy-freenut-freesoy-freefish-freeshellfish-free
Veal or Chicken Forcemeat for Stuffing Birds
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
468Calories
63 gProtein
27 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories468 kcal
Protein63 g
Carbohydrates27 g
Fiber0.9 g
Sugars1.4 g
Total Fat11 g
Saturated Fat5.1 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol200 mg
Sodium151 mg
Potassium885 mg
Calcium21 mg
Iron7.9 mg
Magnesium62 mg
Phosphorus506 mg
Zinc15 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A6.8 mcg
Vitamin E0.5 mg
Vitamin K3.3 mcg
Vitamin B61 mg
Vitamin B125.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)15 mg
Folate65 mcg
Choline203 mg
Caffeine0 mg
Water215 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 178. The excerpt below is the record exactly as published.
Veal or Chicken Forcemeat for Stuffing Birds. 1 pound raw, lean veal or meat Salt and pepper from breast and second Celery salt joints of uncooked chicken Cayenne ¥ cup cracker crumbs Lemon juice Hot stock or water 1 egg, slightly beaten
Cook this with the app: pantry check, scaling, and the assistant.