A Mould of Noodles with Ham
From In foreign kitchens, 1893
Can also be made with minced veal or chicken.
Presented as published in 1893. 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
884Calories
66 gProtein
12 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories884 kcal
Protein66 g
Carbohydrates12 g
Fiber0 g
Sugars24 g
Total Fat62 g
Saturated Fat24 g
Monounsaturated Fat27 g
Polyunsaturated Fat8.1 g
Omega-30.1 g
Cholesterol727 mg
Sodium3121 mg
Potassium1327 mg
Calcium400 mg
Iron4.6 mg
Magnesium85 mg
Phosphorus910 mg
Zinc7.5 mg
Copper0.3 mg
Manganese0 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E2.2 mg
Vitamin K0.5 mcg
Vitamin B61.2 mg
Vitamin B124.8 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)9.5 mg
Folate73 mcg
Choline667 mg
Caffeine0 mg
Water483 g
As published
This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 22. The excerpt below is the record exactly as published.
Mould of Noodles, with Ham. — For this the noodles made from one egg will suffice. Boil them as directed. Butter a quart mould thickly, sprinkle fine crumbs over it, and line it with the noodles, which should have been allowed to cool. Then put a layer of chopped ham, highly seasoned, a layer of noodles alternating till the mould is full. Beat two eggs light ; add a cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.