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Ham Sauce (Sauce au Jambon)
From The Swedish, French, American cook book, 1918
Serves 1
Serve with any kind of entree or meat dish.
Presented as published in 1918. 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
934Calories
63 gProtein
37 gCarbs
60 gFat
Full nutrition (33 nutrients)
Calories934 kcal
Protein63 g
Carbohydrates37 g
Fiber7 g
Sugars16 g
Total Fat60 g
Saturated Fat2.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol59 mg
Sodium4789 mg
Potassium1825 mg
Calcium93 mg
Iron4.6 mg
Magnesium113 mg
Phosphorus801 mg
Zinc6.7 mg
Copper0.8 mg
Manganese0.8 mg
Vitamin D0.8 mcg
Vitamin C69 mg
Vitamin A118 mcg
Vitamin E0.4 mg
Vitamin K36 mcg
Vitamin B61.8 mg
Vitamin B120.4 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)16 mg
Folate160 mcg
Choline94 mg
Caffeine0 mg
Water321 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 460. The excerpt below is the record exactly as published.
am Sauce ( Sauce au Jamhon) Make a rich brown sauce from bouillon, butter, and flour; flavor with sherry. To one and a half cups sauce add half cup shredded cooked smoked ham, three tablespoons chopped shallots, two tablespoons chopped green lettuce
Cook this with the app: pantry check, scaling, and the assistant.