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Ham Puree
From The encyclopaedia of practical cookery, 1892
Serves 5
Use a bain-marie for warming.
Presented as published in 1892. 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
344Calories
31 gProtein
11 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories344 kcal
Protein31 g
Carbohydrates11 g
Fiber0.1 g
Sugars1.1 g
Total Fat26 g
Saturated Fat2.6 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.9 g
Cholesterol124 mg
Sodium2108 mg
Potassium616 mg
Calcium21 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus331 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0.5 mg
Vitamin A2.2 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.7 mg
Vitamin B121.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.4 mg
Folate6.1 mcg
Choline116 mg
Caffeine0 mg
Water170 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 49. The excerpt below is the record exactly as published.
Ham Puree. — Put l|lb. of Ham cut up small into a mortar, pound it well, and add a little stock to moisten, and 1 table- spoonful each of Spanish and soubise sauce ; rub the whole through a fine sieve info a saucepan, add about 3 pints of stock, warm it, and add 1 pint of Madeira wine. Stir gently for a-quarter-of-an-hour, add a lump of butter
Cook this with the app: pantry check, scaling, and the assistant.