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Ham Bouchees
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
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
564Calories
36 gProtein
24 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories564 kcal
Protein36 g
Carbohydrates24 g
Fiber0 g
Sugars19 g
Total Fat37 g
Saturated Fat19 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol187 mg
Sodium2980 mg
Potassium780 mg
Calcium136 mg
Iron1.8 mg
Magnesium51 mg
Phosphorus624 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A250 mcg
Vitamin E1.1 mg
Vitamin K2.2 mcg
Vitamin B60.7 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.9 mg
Folate13 mcg
Choline167 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 359. The excerpt below is the record exactly as published.
HAM BOUCHEES 5i9 Ham Bouchees. — Grate half a pound of lean ham, mix gently with it a quarter of a pint of whipped cream seasoned with white pepper and cayenne
Cook this with the app: pantry check, scaling, and the assistant.