Chaudfroid of Chicken
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
1646Calories
42 gProtein
251 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories1646 kcal
Protein42 g
Carbohydrates251 g
Fiber7.5 g
Sugars173 g
Total Fat53 g
Saturated Fat24 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.5 g
Cholesterol217 mg
Sodium1251 mg
Potassium1608 mg
Calcium244 mg
Iron5.9 mg
Magnesium106 mg
Phosphorus487 mg
Zinc3.3 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D0.8 mcg
Vitamin C53 mg
Vitamin A290 mcg
Vitamin E1.6 mg
Vitamin K4.8 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate50 mcg
Choline155 mg
Caffeine0 mg
Water502 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 21. The excerpt below is the record exactly as published.
CHAUDFROID OF CHICKEN Boil a Surrey fowl and let it get cold. Cut it into neat joints. Make a good white veloute sauce, made of the chicken stock, add one gill of whipped cream, a little salt, pepper, nutmeg, two leaves of gelatine and a little warm aspic jelly. Warm it enough to set the same lightly — adding lastly the whipped cream. Mash each piece of chicken with the mixture till it is thickly coated, then run a little aspic jelly over to make it look bright and dish it with aspic jellies. Some cold tomato or Norwegienne (Horse- radish) sauce
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