Chaud-Froid of Chicken
From Recipes for high-class cookery, 1912
Presented as published in 1912. 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
281Calories
15 gProtein
32 gCarbs
10 gFat
Full nutrition (32 nutrients)
Calories281 kcal
Protein15 g
Carbohydrates32 g
Fiber0.4 g
Sugars21 g
Total Fat10 g
Saturated Fat6.2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol31 mg
Sodium718 mg
Potassium652 mg
Calcium511 mg
Iron0.9 mg
Magnesium47 mg
Phosphorus429 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A328 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B122.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.2 mg
Folate39 mcg
Caffeine0 mg
Water328 g
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 15. The excerpt below is the record exactly as published.
CHAUD-FROID OF CHICKEN. 1 cooked chicken. | 3 g^lls white chaud-froid sauce
Cook this with the app: pantry check, scaling, and the assistant.