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Ham in Aspic (Jambon en Aspic) a la Gilbert Ledly
From The Swedish, French, American cook book, 1918
Serves 1
Serve with aspic and garnish.
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
1046Calories
95 gProtein
27 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories1046 kcal
Protein95 g
Carbohydrates27 g
Fiber0 g
Sugars17 g
Total Fat61 g
Saturated Fat32 g
Monounsaturated Fat21 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol278 mg
Sodium2593 mg
Potassium1295 mg
Calcium296 mg
Iron3.9 mg
Magnesium88 mg
Phosphorus865 mg
Zinc7 mg
Copper1.2 mg
Manganese0 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A350 mcg
Vitamin E1.8 mg
Vitamin K3.3 mcg
Vitamin B60.9 mg
Vitamin B122.5 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1 mg
Niacin (B3)14 mg
Folate25 mcg
Choline264 mg
Caffeine0 mg
Water347 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 256. The excerpt below is the record exactly as published.
Ham in Aspic (, Jambon en Aspic ) a la Gilbert Ledly To one cup of cooked ham (that has gone through the machine once or twice and has been put in a saucepan on ice) add four tablespoons milk, five tablespoons dissolved Cox’s gelatine, two tablespoons sherry. Stir until it commences to get cold; when cold, add three-quarters of a cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.