Chaud Froid of Chicken
From The official handbook for the National Training School for Cookery, 1891
Use a young chicken for best results.
Presented as published in 1891. 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
1494Calories
54 gProtein
89 gCarbs
101 gFat
Full nutrition (34 nutrients)
Calories1494 kcal
Protein54 g
Carbohydrates89 g
Fiber1.6 g
Sugars50 g
Total Fat101 g
Saturated Fat43 g
Monounsaturated Fat27 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol295 mg
Sodium1894 mg
Potassium1344 mg
Calcium752 mg
Iron3.1 mg
Magnesium107 mg
Phosphorus867 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C9.2 mg
Vitamin A481 mcg
Vitamin E3.1 mg
Vitamin K72 mcg
Vitamin B60.9 mg
Vitamin B123.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)13 mg
Folate68 mcg
Choline116 mg
Caffeine0 mg
Water677 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 26. The excerpt below is the record exactly as published.
CHAUD FROID OF CHICKEN. Average cost of " Chaud Froid of Chicken!' INGREDIENTS. s. d. 1 chicken 2 9 I a pint of white sauce o 8^ 1 gill of cream o 6 2 tablespoonsful of aspic jelly \ Chopped pieces of aspic jelly j 1 5 Mixed vegetables o 9 1 gill of mayonnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.