gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ham and Fowl, Potted
From Harper's cook book encyclopædia, 1902
Serves 2
Time: about one hour to prepare.
Presented as published in 1902. 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
611Calories
44 gProtein
7 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories611 kcal
Protein44 g
Carbohydrates6.7 g
Fiber2.5 g
Sugars0 g
Total Fat44 g
Saturated Fat22 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat3.5 g
Cholesterol210 mg
Sodium1175 mg
Potassium690 mg
Calcium51 mg
Iron4 mg
Magnesium66 mg
Phosphorus461 mg
Zinc4.5 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C4.6 mg
Vitamin A19 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60.8 mg
Vitamin B121.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate19 mcg
Choline155 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 299. The excerpt below is the record exactly as published.
Ham and Fowl, Potted. — Take the meat from a cold chicken and put it into a mortar with l/i lb. of cooked ham fat and lean mixed. Pound these to a pulp, and season them with pepper and a very little pounded mace. Put the bone and trimmings of the chicken into a saucepan, with a small bunch of sweet herbs, half a blade of mace, and as much water as will cover them. Boil the meat down to glaze. Mix this and 2 ozs. of clarified butter
Cook this with the app: pantry check, scaling, and the assistant.