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Jambon Milanaise
From Soyer's standard cookery, 1912
Serves 3
Chicken livers can enhance the dish.
Presented as published in 1912. 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
20 gProtein
88 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories424 kcal
Protein20 g
Carbohydrates88 g
Fiber15 g
Sugars21 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol15 mg
Sodium1814 mg
Potassium1887 mg
Calcium158 mg
Iron19 mg
Magnesium127 mg
Phosphorus315 mg
Zinc2.4 mg
Copper2.8 mg
Manganese4.3 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A24 mcg
Vitamin E1.4 mg
Vitamin K5.4 mcg
Vitamin B61 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.7 mg
Folate74 mcg
Choline53 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 266. The excerpt below is the record exactly as published.
Jambon Milanaise. Take some six slices of either raw ham or back bacon, machine cut if possible, take also half a pint of cold boiled peas, and, if to hand, half a dozen cold boiled new potatoes. Put the rashers into the bag and cook them. Then take out and add the peas and the potatoes, the latter first thinly sliced, and cook in the ham fat till very hot. Empty out gently on to a hot dish and pour over the peas half a pint of very hot well-seasoned tomato pulp or tomato catsup
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