Chaudfroid de Poulet en Aspic
From Home cookery, 1898
Presented as published in 1898. 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
767Calories
20 gProtein
52 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories767 kcal
Protein20 g
Carbohydrates52 g
Fiber1 g
Sugars22 g
Total Fat53 g
Saturated Fat14 g
Monounsaturated Fat22 g
Polyunsaturated Fat14 g
Cholesterol35 mg
Sodium1773 mg
Potassium1120 mg
Calcium623 mg
Iron1.7 mg
Magnesium90 mg
Phosphorus536 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D6 mcg
Vitamin C4 mg
Vitamin A520 mcg
Vitamin E1.5 mg
Vitamin K53 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2 mg
Folate40 mcg
Choline71 mg
Caffeine0 mg
Water566 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 9. The excerpt below is the record exactly as published.
Chaudfroid de Poulet en Aspic. Cold boiled chicken ... i. Bechamel sauce J pint (about). Some aspic jelly. Salad. Beetroot. Cucumber.
Cook this with the app: pantry check, scaling, and the assistant.