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Jambon à la Choucroute
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
157Calories
9 gProtein
27 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories157 kcal
Protein8.9 g
Carbohydrates27 g
Fiber3.9 g
Sugars1.7 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Cholesterol13 mg
Sodium554 mg
Potassium773 mg
Calcium27 mg
Iron1.8 mg
Magnesium42 mg
Phosphorus149 mg
Zinc1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C33 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K6.3 mcg
Vitamin B60.6 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate30 mcg
Choline42 mg
Caffeine0 mg
Water159 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 269. The excerpt below is the record exactly as published.
JAMBON A LA CHOUCROUTE Completely cook the ham by poaching; skin and trim it. If served whole, send, separately, some braised sauerkraut and potatoes, freshly cooked a l’anglaise
Cook this with the app: pantry check, scaling, and the assistant.