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Aspic of Mousse of Ham a la Rydberg
From The Swedish, French, American cook book, 1918
Serves 1
Serve with salad and mayonnaise dressing.
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
982Calories
86 gProtein
25 gCarbs
59 gFat
Full nutrition (33 nutrients)
Calories982 kcal
Protein86 g
Carbohydrates25 g
Fiber0 g
Sugars15 g
Total Fat59 g
Saturated Fat31 g
Monounsaturated Fat21 g
Polyunsaturated Fat3.8 g
Cholesterol271 mg
Sodium2554 mg
Potassium1203 mg
Calcium217 mg
Iron3.8 mg
Magnesium79 mg
Phosphorus800 mg
Zinc6.8 mg
Copper1 mg
Manganese0 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A330 mcg
Vitamin E1.8 mg
Vitamin K3.3 mcg
Vitamin B60.9 mg
Vitamin B122.1 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate22 mcg
Choline250 mg
Caffeine0 mg
Water292 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 255. The excerpt below is the record exactly as published.
Aspic of Mousse of Ham a la Rydberg Mousse de Jambon, en Aspic, a la Rydberg Take cooked ham and put through machine two or three times. Then measure it by the cup. To one cup of ham take four table¬ spoons dissolved Cox’s gelatine, two tablespoons sherry, pepper and salt to taste, and three-quarters of a cup whipped cream. Fill a ring mould that has been glazed with aspic and decorated with Spanish pepper, truffles, and white of eggs (any design), put the mousse in a fancy paper tube, waving it into the mould, all around the bottom; then fill with aspic the height of the mousse. When settled, add another layer of the mousse, then aspic, and so on until the mould is full; leave on ice. When cold and ready to serve, dip in warm water, turn out on a paper doily, and garnish with chopped aspic. Serve with any kind of salad in the centre with mayonnaise dressing for luncheon or dinner. Ham (Jambon) a la Chaud-froid To one cup of cooked grated ham take two tablespoons sherry, four tablespoons dissolved Cox’s gelatine
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