gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ham Salad
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
670Calories
24 gProtein
4 gCarbs
61 gFat
Full nutrition (33 nutrients)
Calories670 kcal
Protein24 g
Carbohydrates4.5 g
Fiber0 g
Sugars5.9 g
Total Fat61 g
Saturated Fat31 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.5 g
Cholesterol190 mg
Sodium1436 mg
Potassium491 mg
Calcium81 mg
Iron1 mg
Magnesium26 mg
Phosphorus251 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K2.8 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.7 mg
Folate1.8 mcg
Choline92 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 95. The excerpt below is the record exactly as published.
HAM SALAD. Soak half a tablespoonful of Cox's gelatine in one tablespoonful and a half of cold water, and dissolve in tfaree-fourths of a cup of hot chicken liquor. Strain o¥er one cup of chopped ham
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