gluten-freenut-freesoy-freefish-freeshellfish-free
Chicken in Aspic (Poulet en Aspic) a la Walde
From The Swedish, French, American cook book, 1918
Serves 2
Garnish with lettuce leaves and chopped aspic.
Presented as published in 1918. 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
765Calories
61 gProtein
3 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories765 kcal
Protein61 g
Carbohydrates3.4 g
Fiber0 g
Sugars3.1 g
Total Fat56 g
Saturated Fat13 g
Monounsaturated Fat19 g
Polyunsaturated Fat20 g
Omega-30 g
Cholesterol160 mg
Sodium405 mg
Potassium490 mg
Calcium113 mg
Iron2.2 mg
Magnesium54 mg
Phosphorus378 mg
Zinc3 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C3.3 mg
Vitamin A103 mcg
Vitamin E4.2 mg
Vitamin K10 mcg
Vitamin B60.8 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)14 mg
Folate20 mcg
Choline142 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 296. The excerpt below is the record exactly as published.
icken in Aspic ( Poulet en Aspic ) a la Walde Take the breast of a raw young chicken; lard with truffles; put on a pie plate with some sherry, pepper, and salt; put another 202 THE SWEDISH, FRENCH, plate on top; leave in oven to cook from twelve to fifteen minutes. When done, put some chicken broth over the chicken and let stand until cold. When cold, cut in thin slices — all even sizes. Glaze a ring mould with chicken aspic [see recipe: Chicken Aspic], and decorate according to taste. Put slices of chicken, one resting on top of another, all around the mould until the bottom of the mould is lined. Add aspic the height of the chicken; let stand on ice until cold, and then fill with the second filling. Second Filling. One cup chopped chicken, half cup milk, six tablespoons dissolved Cox’s gelatine, one tablespoon sherry, pepper, salt, and four tablespoons mayonnaise dressing
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