gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
White Chaud-froid Glaze
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
For fish, use fish broth or milk instead of chicken broth.
Presented as published in 1898. 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
411Calories
25 gProtein
37 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein25 g
Carbohydrates37 g
Fiber0.4 g
Sugars24 g
Total Fat17 g
Saturated Fat5.5 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol565 mg
Sodium564 mg
Potassium486 mg
Calcium99 mg
Iron3.3 mg
Magnesium29 mg
Phosphorus368 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C4 mg
Vitamin A242 mcg
Vitamin E1.7 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.9 mg
Folate87 mcg
Choline467 mg
Caffeine0 mg
Water345 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 107. The excerpt below is the record exactly as published.
White Chaud-froid Glaze. — Make a savoury custard with half a pint of chicken broth for chicken, and of fish broth or milk for fish, adding three yolks of eggs. Strain, stir in two tablespoonfuls of melted aspic jelly
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