Ham Mousse

Name: Ham Mousse
Ingredients: Five pounds boiled ham ground; twenty-cent box Knox Geletin; one quart sweet mixed pickles chopped; whites of eight eggs; two tea cups of mayonnaise; one pint tomato juice; dash of Cayenne; celery salt; dash of Worchestershire sauce; last of all grated small onion

From Dainty recipes, 1950

Presented as published in 1950. 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

4548Calories

63 gProtein

266 gCarbs

372 gFat

Full nutrition (34 nutrients)

Calories4548 kcal

Protein63 g

Carbohydrates266 g

Fiber12 g

Sugars205 g

Total Fat372 g

Saturated Fat65 g

Monounsaturated Fat89 g

Polyunsaturated Fat206 g

Omega-324 g

Cholesterol1673 mg

Sodium4746 mg

Potassium2145 mg

Calcium370 mg

Iron14 mg

Magnesium149 mg

Phosphorus1103 mg

Zinc7.2 mg

Copper1.4 mg

Manganese0.8 mg

Vitamin D8.9 mcg

Vitamin C364 mg

Vitamin A1205 mcg

Vitamin E24 mg

Vitamin K1254 mcg

Vitamin B61.3 mg

Vitamin B124.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.6 mg

Niacin (B3)5 mg

Folate344 mcg

Choline1400 mg

Caffeine0 mg

Water1441 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 3. The excerpt below is the record exactly as published.

HAM MOUSSE Five pounds boiled ham ground; twenty-cent box Knox Geletin; one quart sweet mixed pickles chopped; whites of eight eges; two tea cups of mayonnaise; one pint tomato juice; dash of Cayenne; celery salt; dash of Worchestershire sauce. Mix and fold in egg whites, and last of all grated small onion

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