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Chaud-Froid of Chicken
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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
563Calories
6 gProtein
46 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories563 kcal
Protein6.4 g
Carbohydrates46 g
Fiber1.2 g
Sugars20 g
Total Fat39 g
Saturated Fat8.6 g
Monounsaturated Fat12 g
Polyunsaturated Fat17 g
Cholesterol17 mg
Sodium1341 mg
Potassium290 mg
Calcium177 mg
Iron1 mg
Magnesium26 mg
Phosphorus146 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C5.6 mg
Vitamin A177 mcg
Vitamin E2.7 mg
Vitamin K67 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate22 mcg
Choline30 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 35. The excerpt below is the record exactly as published.
Chaud-Froid of Chicken. The remains of any cold fowl, £ pinjt white sauce, well flavoured, 2 tablespoonfuls liquid aspic jelly, J pint of Mayonnaise sauce, some lettuce, cress, and beetroot, or in winter, some cold boiled vegetables
Cook this with the app: pantry check, scaling, and the assistant.