Ham Sauce

Name: Ham Sauce
Ingredients: half a pound of cooked ham; a table-spoonful of Soubise sauce; the same of Espagnole; a pint of stock; a tumblerful of chablis; a lump of fresh butter

From À la mode cookery, 1902

Presented as published in 1902. 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

424Calories

52 gProtein

2 gCarbs

21 gFat

Full nutrition (33 nutrients)

Calories424 kcal

Protein52 g

Carbohydrates2.2 g

Fiber0.4 g

Sugars0.5 g

Total Fat21 g

Saturated Fat6.3 g

Monounsaturated Fat9.1 g

Polyunsaturated Fat2.3 g

Cholesterol132 mg

Sodium2417 mg

Potassium973 mg

Calcium23 mg

Iron3.4 mg

Magnesium53 mg

Phosphorus623 mg

Zinc6 mg

Copper0.3 mg

Manganese0 mg

Vitamin D1.8 mcg

Vitamin C3.7 mg

Vitamin A3.4 mcg

Vitamin E0.9 mg

Vitamin K0.4 mcg

Vitamin B60.8 mg

Vitamin B121.6 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)14 mg

Folate14 mcg

Choline199 mg

Caffeine0 mg

Water169 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 49. The excerpt below is the record exactly as published.

Ham Sauce Cut up half a pound of cooked ham into dice. Pound in a mortar, moisten with stock, add a table- spoonful of Soubise sauce and the same of Espacrnole and tammy ; then stir in a pint of stock, and when it K 130 COOKERY A LA MODE is ready to serve stir a tumblerful of chablis and a lump of fresh butter

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