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Ham in Aspic (Jambon en Aspic) a la Pompadour
From The Swedish, French, American cook book, 1918
Serves 2
Serve with any kind of salad.
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
682Calories
61 gProtein
16 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories682 kcal
Protein61 g
Carbohydrates16 g
Fiber0 g
Sugars9.6 g
Total Fat41 g
Saturated Fat21 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.8 g
Cholesterol192 mg
Sodium1861 mg
Potassium873 mg
Calcium145 mg
Iron2.8 mg
Magnesium56 mg
Phosphorus585 mg
Zinc5 mg
Copper0.7 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A220 mcg
Vitamin E1.2 mg
Vitamin K2.2 mcg
Vitamin B60.6 mg
Vitamin B121.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate15 mcg
Choline183 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 2 servings.
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 Pompadour One and a half cups cooked ground ham, five tablespoons dissolved Cox’s gelatine, two tablespoons sherry, one cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.