gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ham (Jambon) a la Chaud-froid
From The Swedish, French, American cook book, 1918
Serves 2
Serve with chaud-froid sauce 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
575Calories
45 gProtein
17 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein45 g
Carbohydrates17 g
Fiber0 g
Sugars10 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol159 mg
Sodium1285 mg
Potassium667 mg
Calcium157 mg
Iron1.9 mg
Magnesium45 mg
Phosphorus442 mg
Zinc3.5 mg
Copper0.5 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A225 mcg
Vitamin E1.1 mg
Vitamin K2.2 mcg
Vitamin B60.5 mg
Vitamin B121.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.9 mg
Folate12 mcg
Choline133 mg
Caffeine0 mg
Water177 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 255. The excerpt below is the record exactly as published.
Ham (Jambon) a la Chaud-froid To one cup of cooked grated ham take two tablespoons sherry, four tablespoons dissolved Cox’s gelatine, two tablespoons milk, one cup whipped cream, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.