Ham Mousse

Name: Ham Mousse
Ingredients: two and one-half cups chopped, cooked ham; one-half cup chopped celery; one-fourth cup chopped green pepper; one cup chopped parsley; one and one half pounds gelatine; one-fourth cup cold water; one-half cup mayonnaise; one cup cream

From Natchez recipes, 1900

Serves eight.

Presented as published in 1900. 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

4882Calories

721 gProtein

18 gCarbs

216 gFat

Full nutrition (34 nutrients)

Calories4882 kcal

Protein721 g

Carbohydrates18 g

Fiber0.5 g

Sugars0.6 g

Total Fat216 g

Saturated Fat78 g

Monounsaturated Fat60 g

Polyunsaturated Fat55 g

Omega-35.9 g

Cholesterol631 mg

Sodium7926 mg

Potassium3030 mg

Calcium632 mg

Iron16 mg

Magnesium307 mg

Phosphorus2023 mg

Zinc17 mg

Copper16 mg

Manganese0.9 mg

Vitamin D5 mcg

Vitamin C56 mg

Vitamin A18 mcg

Vitamin E5.3 mg

Vitamin K186 mcg

Vitamin B62.3 mg

Vitamin B124.2 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)3.5 mg

Niacin (B3)35 mg

Folate240 mcg

Choline815 mg

Caffeine0 mg

Water852 g

As published

This recipe was extracted from Natchez recipes (1900), page 18. The excerpt below is the record exactly as published.

HAM MOUSSE Two and one-half cups chopped, cooked ham, one-half cup chopped cel- ery, one-fourth cup chopped green pepper, one cup chopped parsley, one and one half pounds gelatine, one-fourth cup cold water, one-half cup mayonnaise, one cup cream

Cook this with the app: pantry check, scaling, and the assistant.