Tomato Sauce for Chaudfroid of Chicken

Name: Tomato Sauce for Chaudfroid of Chicken
Ingredients: three tablespoonsful of mayonnaise sauce; four ripe tomatoes; one gill of whipped cream; a very little paprica

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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

490Calories

8 gProtein

40 gCarbs

35 gFat

Full nutrition (33 nutrients)

Calories490 kcal

Protein8.5 g

Carbohydrates40 g

Fiber6 g

Sugars24 g

Total Fat35 g

Saturated Fat18 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat5.8 g

Cholesterol92 mg

Sodium359 mg

Potassium1343 mg

Calcium179 mg

Iron1.5 mg

Magnesium69 mg

Phosphorus228 mg

Zinc1.3 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0.5 mcg

Vitamin C67 mg

Vitamin A427 mcg

Vitamin E4.2 mg

Vitamin K65 mcg

Vitamin B60.5 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3 mg

Folate78 mcg

Choline56 mg

Caffeine0 mg

Water558 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 17. The excerpt below is the record exactly as published.

TOMATO SAUCE FOR CHAUDFROID OF CHICKEN HREE tablespoonsful of mayonnaise sauce, four ripe tomatoes passed through the sieve, one gill of whipped cream, a very little paprica. Mix it all lightly, set on the ice and serve in a sauce boat. NORWEGIENNE (HORSE-RADISH) SAUCE To BE Served with Cold Supreme or Chaudfroid OF Chicken AKE three tablespoonsful of mayonnaise sauce

Cook this with the app: pantry check, scaling, and the assistant.