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Ham with Mushrooms a la Casserole
From The Swedish, French, American cook book, 1918
Serves 4
Serve as an entree for dinner or luncheon.
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
469Calories
58 gProtein
13 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories469 kcal
Protein58 g
Carbohydrates13 g
Fiber2.3 g
Sugars4.9 g
Total Fat22 g
Saturated Fat6.4 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat2.7 g
Cholesterol139 mg
Sodium2397 mg
Potassium1630 mg
Calcium32 mg
Iron4.6 mg
Magnesium73 mg
Phosphorus805 mg
Zinc7 mg
Copper1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C4.8 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B121.7 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.6 mg
Niacin (B3)21 mg
Folate52 mcg
Choline238 mg
Caffeine0 mg
Water502 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 253. The excerpt below is the record exactly as published.
Ham with Mushrooms a la Casserole Jambon aux Champignons, a la Casserole Peel and wash two pounds mushrooms and cut in large pieces (if small leave whole); put in two cups water with half cup sherry, pepper and salt, to cook for about fifteen minutes. Put a table¬ spoon butter in a saucepan; add two heaping tablespoons flour; add the juice from the mushrooms; color with kitchen bouquet and flavor with more sherry to taste. Add the mushrooms to the sauce, fake two pounds cooked ham
Cook this with the app: pantry check, scaling, and the assistant.