Chaud-froid of Chicken
From The home science cook book, 1902
Presented as published in 1902. 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
354Calories
25 gProtein
24 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein25 g
Carbohydrates24 g
Fiber0.2 g
Sugars14 g
Total Fat17 g
Saturated Fat4.2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol22 mg
Sodium620 mg
Potassium521 mg
Calcium318 mg
Iron0.9 mg
Magnesium35 mg
Phosphorus295 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A200 mcg
Vitamin E2.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.6 mg
Folate32 mcg
Choline14 mg
Caffeine0 mg
Water327 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 48. The excerpt below is the record exactly as published.
Chaud-froid of Chicken. Cut cooked chicken in neat pieces, removing nearly all no Home Science Cook Book. bone. Add two beaten egg yolks to one cup of white sauce and cook till thickened. Mix the sauce with one-half cup of seasoned chicken stock in which one tablespoon of gelatin
Cook this with the app: pantry check, scaling, and the assistant.