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Jambon à la Maillot
From A guide to modern cookery, 1909
Serves 8
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
22Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein1.5 g
Carbohydrates3.4 g
Fiber1.1 g
Sugars1.4 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol1.7 mg
Sodium87 mg
Potassium102 mg
Calcium11 mg
Iron0.2 mg
Magnesium6.2 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.9 mg
Vitamin A64 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline4.6 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 8 servings.
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 MAILLOT Poach the ham; braise it, and glaze it at the last moment. Set it on a long dish, and surround it with the following garnish, arranged in alternate heaps:—Carrots and turnips, cut to the shape of large, elongated olives, cooked separately in consommé, and glazed; small onions cooked in butter; braised and trimmed half-lettuces; peas and French beans cohered with butter separately. Serve apart a thickened gravy
Cook this with the app: pantry check, scaling, and the assistant.