Lunch
Chicken Force-meat II
A turn-of-the-century lunch recipe featuring breast raw chicken, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- ½ breast raw chicken
- White 1 egg
- Salt
- Pepper
- Slight grating nutmeg
- Heavy cream
Historical transcription
Source method
- 1
Chop chicken finely, or force through a meat chopper. Pound in mortar, add gradually white of egg, and work until smooth; then add heavy cream slowly until of right consistency, which can only be determined by cooking a small ball in boiling salted water. Add seasonings, and rub through sieve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.