gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Turkey a la Chaud-froid
From The Swedish, French, American cook book, 1918
Serves 2
Serve as a luncheon or dinner dish.
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
421Calories
26 gProtein
24 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein26 g
Carbohydrates24 g
Fiber3.2 g
Sugars9.7 g
Total Fat26 g
Saturated Fat16 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol89 mg
Sodium5002 mg
Potassium356 mg
Calcium191 mg
Iron1.6 mg
Magnesium41 mg
Phosphorus136 mg
Zinc0.6 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A224 mcg
Vitamin E0.9 mg
Vitamin K23 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline31 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 316. The excerpt below is the record exactly as published.
two cups of turkey take six tablespoons dissolved Cox’s gelatine, two tablespoons sherry, pepper and salt to taste, and half cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.