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Ham Escalopes au Xeres
From Harper's cook book encyclopædia, 1902
Serves 1
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
910Calories
102 gProtein
23 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories910 kcal
Protein102 g
Carbohydrates23 g
Fiber0 g
Sugars11 g
Total Fat49 g
Saturated Fat13 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.6 g
Cholesterol295 mg
Sodium5501 mg
Potassium1912 mg
Calcium55 mg
Iron7.1 mg
Magnesium114 mg
Phosphorus1234 mg
Zinc12 mg
Copper0.6 mg
Manganese0 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B61.5 mg
Vitamin B123.1 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)26 mg
Folate20 mcg
Choline404 mg
Caffeine0 mg
Water455 g
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 Escalopes au Xeres. — Cut into thin slices and free from fat I lb. of cooked ham. iMix a teaspoonful of flour and a table-spoonful of but- ter to a smooth paste, and spread with a knife a small quantity of the mixture on each side of each slice of ham. Sprinkle the slices with pow- dered sugar, and put a little in the chafing-dish after they are piled one on top of the other in the dish. Add one gill and a half of the best sherry
Cook this with the app: pantry check, scaling, and the assistant.