Chaudfroid Sauce
From À la mode cookery, 1902
Use Espagnole sauce instead of Bechamel for a brown version.
Presented as published in 1902. 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
1374Calories
10 gProtein
247 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories1374 kcal
Protein9.7 g
Carbohydrates247 g
Fiber3.8 g
Sugars170 g
Total Fat39 g
Saturated Fat20 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.5 g
Cholesterol98 mg
Sodium554 mg
Potassium614 mg
Calcium330 mg
Iron2 mg
Magnesium43 mg
Phosphorus288 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C29 mg
Vitamin A350 mcg
Vitamin E1.5 mg
Vitamin K3.4 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.7 mg
Folate49 mcg
Choline70 mg
Caffeine0 mg
Water263 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 48. The excerpt below is the record exactly as published.
Chaudfroid Sauce Mix together a gill of Bechamel sauce, a gill of whipped cream, half a pint of liquefied aspic jelly
Cook this with the app: pantry check, scaling, and the assistant.