Brown Chaudfroid Sauce
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Presented as published in 1924. 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
229Calories
34 gProtein
17 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories229 kcal
Protein34 g
Carbohydrates17 g
Fiber0.1 g
Sugars3.7 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium406 mg
Potassium255 mg
Calcium29 mg
Iron0.9 mg
Magnesium18 mg
Phosphorus78 mg
Zinc0.4 mg
Copper0.8 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate22 mcg
Choline34 mg
Caffeine0 mg
Water341 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 72. The excerpt below is the record exactly as published.
Brown Chaudfroid Sauce Sauce brune au Chaudfroid Thicken one cup of broth with one tablespoonful of cornstarch dissolved in a half cup of water colored with kitchen bouquet and flavored with sherry; season with pepper and salt to taste; add four tablespoons of dissolved Cox’s gelatine
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