Chaud-Froid of Partridge

Name: Chaud-Froid of Partridge
Ingredients: two roast partridges; three-quarters of a pint of brown Chaud-froid sauce; one crisp lettuce; three firm, ripe tomatoes; half a cucumber; one hard-boiled egg; eight stuffed olives; half a pint of aspic jelly; Mayonnaise sauce

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

2331Calories

27 gProtein

378 gCarbs

82 gFat

Full nutrition (33 nutrients)

Calories2331 kcal

Protein27 g

Carbohydrates378 g

Fiber23 g

Sugars176 g

Total Fat82 g

Saturated Fat22 g

Monounsaturated Fat23 g

Polyunsaturated Fat31 g

Cholesterol286 mg

Sodium2375 mg

Potassium3504 mg

Calcium411 mg

Iron7.5 mg

Magnesium174 mg

Phosphorus551 mg

Zinc4.1 mg

Copper1.2 mg

Manganese2.3 mg

Vitamin D1.1 mcg

Vitamin C97 mg

Vitamin A347 mcg

Vitamin E7.2 mg

Vitamin K307 mcg

Vitamin B61.7 mg

Vitamin B120.6 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.9 mg

Folate170 mcg

Choline225 mg

Caffeine0 mg

Water1544 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 54. The excerpt below is the record exactly as published.

CHAUD-FROID OF PARTRIDGE mWO roast partridges, three-quarters of a pint of brown Chaud-froid sauce, one crisp lettuce, three firm, ripe tomatoes, half a cucumber, one hard-boiled egg, eight stuffed olives, half a pint of aspic jelly and Mayonnaise sauce

Cook this with the app: pantry check, scaling, and the assistant.