Chaudfroid de Poulet d'V Ecossaise

Name: Chaudfroid de Poulet d'V Ecossaise
Ingredients: Chaudfroid de Poulet d V Ecossaise; Masked with white chaudfroid sauce; fine salpicon of truffle; tongue and truffle; dressed in timbale or casserole with French beans salad in centre.

From The new practical cookery guide, 1913

Presented as published in 1913. 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 new practical cookery guide (1913) by E. Seurre, page 132. The excerpt below is the record exactly as published.

Chaudfroid de Poulet d V Ecossaise — Masked with white chaudfroid sauce, fine salpicon of truffle, tongue and truffle, sprinkled over and aspiced, dressed in timbale or casserole with French beans salad in centre.

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