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Chaud-froid Sauce (Sauce Chaud-froid)
From The Swedish, French, American cook book, 1918
Serves 1
This sauce is used for coating different kinds of cold dishes.
Presented as published in 1918. 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
1102Calories
42 gProtein
28 gCarbs
91 gFat
Full nutrition (34 nutrients)
Calories1102 kcal
Protein42 g
Carbohydrates28 g
Fiber0 g
Sugars12 g
Total Fat91 g
Saturated Fat52 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol270 mg
Sodium389 mg
Potassium634 mg
Calcium465 mg
Iron0.9 mg
Magnesium55 mg
Phosphorus405 mg
Zinc1.7 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1 mg
Folate23 mcg
Choline57 mg
Caffeine0 mg
Water382 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 464. The excerpt below is the record exactly as published.
Chaud-froid Sauce (Sauce Chaud-froid ) One cup milk, one tablespoon flour, four tablespoons dissolved Cox’s gelatine, two tablespoons sherry, and one cup cream
Cook this with the app: pantry check, scaling, and the assistant.