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Simple Chicken Chaudfroid
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Allow to cool slightly before serving.
Presented as published in 1913. 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
375Calories
35 gProtein
25 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories375 kcal
Protein35 g
Carbohydrates25 g
Fiber0 g
Sugars6 g
Total Fat25 g
Saturated Fat4.3 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol414 mg
Sodium679 mg
Potassium537 mg
Calcium79 mg
Iron3.5 mg
Magnesium34 mg
Phosphorus319 mg
Zinc1.9 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C0.7 mg
Vitamin A164 mcg
Vitamin E1.2 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.8 mg
Folate94 mcg
Choline332 mg
Caffeine0 mg
Water409 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 22. The excerpt below is the record exactly as published.
Simple Chicken Chaudfroid. 1. Take 2 young chickens and boil in water with a kitchen bouquet. When very tender, take out and cut the breasts into 2 lengthwise pieces. With the second joints there will be 8 pieces. 2. For the first covering: A heaping tablespoon butter and 2 of flour; cook together, adding V/z cups chicken stock and Yi package Cox*s gelatine soaked in Yi cup of cold water for 1 hour — which should be added at the last to avoid boiling. Color with the yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.