Chaudfroid de Volaille a la Baronne

Name: Chaudfroid de Volaille a la Baronne
Ingredients: I boiled chicken; ^ pint of Bechamel sauce; I gill of double cream; I pint of aspic jelly made with ‘Lemco.’; ^ lb rich short crest pastry; 5 leaves of gelatine; Seasoning.; Lettuce.; Mustard.; Cre.ss.

From The St. Mungo cookery book, 1904

Recipe attributed to Leibig's Extract of Meat Company.

Presented as published in 1904. 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

3994Calories

63 gProtein

564 gCarbs

164 gFat

Full nutrition (33 nutrients)

Calories3994 kcal

Protein63 g

Carbohydrates564 g

Fiber15 g

Sugars322 g

Total Fat164 g

Saturated Fat56 g

Monounsaturated Fat61 g

Polyunsaturated Fat31 g

Cholesterol266 mg

Sodium2336 mg

Potassium1452 mg

Calcium537 mg

Iron11 mg

Magnesium130 mg

Phosphorus821 mg

Zinc4.8 mg

Copper1.1 mg

Manganese1.3 mg

Vitamin D3.3 mcg

Vitamin C61 mg

Vitamin A330 mcg

Vitamin E2.6 mg

Vitamin K38 mcg

Vitamin B60.9 mg

Vitamin B121.2 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.7 mg

Niacin (B3)20 mg

Folate263 mcg

Choline217 mg

Caffeine0 mg

Water608 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 13. The excerpt below is the record exactly as published.

CHAUDFROID DE VOLAILLE A LA BARONNE. With kind permission of Leibig's Extract of Meat Company. I boiled chicken. ^ pint of Bechamel sauce. I gill of double cream. I pint of aspic jelly made with ‘Lemco.’ ^ lb rich short crest pastry 5 leaves of gelatine. Red panurette crumbs. Seasoning.' Lettuce. Mustard. Cre.ss.

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