gluten-freenut-freesoy-freefish-freeshellfish-free
Fricassee Chaudfroid
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil chicken is half an hour.
Presented as published in 1892. 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
501Calories
22 gProtein
8 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein22 g
Carbohydrates8.1 g
Fiber0.2 g
Sugars3 g
Total Fat42 g
Saturated Fat14 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol92 mg
Sodium511 mg
Potassium643 mg
Calcium61 mg
Iron1.1 mg
Magnesium31 mg
Phosphorus185 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C5.9 mg
Vitamin A17 mcg
Vitamin E3 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.6 mg
Folate13 mcg
Choline40 mg
Caffeine0 mg
Water343 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 556. The excerpt below is the record exactly as published.
Fricassee Chaudfroid.— Put a nice plump chicken, trussed as for boiling, into a I saucepan, with a quart of veal stock, and boil and skim in the usual way. When done, put ! the chicken on a dish, and boil a pint of the j stock with a few mushi-ooms, until reduced; I then, with the stewpan removed from the fire, j stir in the beaten yolks of four eggs, and half a pint of cream. Season well with nutmeg, I pepper, and salt, and stir in the juice of haU' a I lemon, and a tea-spoonful of pounded suga
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