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Chicken with Mushrooms in Aspic a la Gimo
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a cold dish or with salad.
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
347Calories
43 gProtein
2 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories347 kcal
Protein43 g
Carbohydrates2 g
Fiber0 g
Sugars0.2 g
Total Fat19 g
Saturated Fat7.8 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Cholesterol127 mg
Sodium220 mg
Potassium402 mg
Calcium40 mg
Iron1 mg
Magnesium33 mg
Phosphorus225 mg
Zinc1.5 mg
Copper0.6 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.5 mcg
Choline10 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 303. The excerpt below is the record exactly as published.
Chicken with Mushrooms in Aspic a la Gimo Poulet aux Champignons en Aspic, a la Gimo To half cup ground chicken take half cup chopped ground mushrooms, three tablespoons dissolved Cox’s gelatine, one tablespoon sherry, two tablespoons rich cream
Cook this with the app: pantry check, scaling, and the assistant.