Tomato Chaudfroid
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Presented as published in 1924. 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
571Calories
32 gProtein
17 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories571 kcal
Protein32 g
Carbohydrates17 g
Fiber0.8 g
Sugars4.5 g
Total Fat53 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol152 mg
Sodium547 mg
Potassium258 mg
Calcium100 mg
Iron1.1 mg
Magnesium21 mg
Phosphorus108 mg
Zinc0.4 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A12 mcg
Vitamin E0.7 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate25 mcg
Choline17 mg
Caffeine0 mg
Water99 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 73. The excerpt below is the record exactly as published.
Tomato Chaudfroid Chaudfroid de Tomates Put a tablespoon of butter in a saucepan on the stove; add one tablespoon of flour; mix well; add to that one cup of hot tomato juice and beat the sauce until creamy; season with cayenne pepper and salt and two tablespoons of strained chili sauce. Put the saucepan on ice; add to that four tablespoons of dissolved Cox’s gelatine and stir until it commences to get cold, then add a half cup of cream
Cook this with the app: pantry check, scaling, and the assistant.