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Ham (Jambon) a la Celestine
From The Swedish, French, American cook book, 1918
Serves 2
Serve with salad or as a cold dish.
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
736Calories
38 gProtein
18 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories736 kcal
Protein38 g
Carbohydrates18 g
Fiber0 g
Sugars9.5 g
Total Fat57 g
Saturated Fat31 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.2 g
Cholesterol218 mg
Sodium1230 mg
Potassium693 mg
Calcium169 mg
Iron1.8 mg
Magnesium44 mg
Phosphorus455 mg
Zinc3.6 mg
Copper0.3 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A220 mcg
Vitamin E1.1 mg
Vitamin K3.6 mcg
Vitamin B60.5 mg
Vitamin B121.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.9 mg
Folate9.6 mcg
Choline126 mg
Caffeine0 mg
Water190 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 254. The excerpt below is the record exactly as published.
am ( Jambon ) a la Celestine Take small individual fluted moulds; glaze with a rich aspic; decorate with strips of truffles and Spanish pepper (and a daisy on the bottom if there is place for it). Line the mould with cream; to one cup whipped cream two tablespoons dissolved Cox’s gelatine. Flavor with sherry, pepper and salt to taste; then fill. Filling. One cup cooked grated ham, three tablespoons dissolved Cox’s gelatine, one tablespoon sherry, pepper, and salt to taste, and half cup cream
Cook this with the app: pantry check, scaling, and the assistant.