Chaud-Froid of Chicken
From The handy dictionary of cookery, 1890
A delicious entree may be made with any remains of cold turkey.
Presented as published in 1890. 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
366Calories
32 gProtein
0 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories366 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium119 mg
Potassium321 mg
Calcium19 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus250 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 28. The excerpt below is the record exactly as published.
Chaud-Froid of Chicken. This dish requires two days for its preparation. Take a young fowl ; clean, and wash it well. Plunge it into boiling water ; allow it to cook slowly until it can be readily pierced with a skewer ; then remove it from the pan, and leave it all night to become thoroughly cold. Prepare a good Bechamel sauce
Cook this with the app: pantry check, scaling, and the assistant.