gluten-freenut-freesoy-freefish-freeshellfish-free
Mousse of Ham a la Honey-comb
From The Swedish, French, American cook book, 1918
Serves 2
Serve as an entree for luncheon or dinner.
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
486Calories
59 gProtein
2 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories486 kcal
Protein59 g
Carbohydrates2 g
Fiber0 g
Sugars0.4 g
Total Fat24 g
Saturated Fat8.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol323 mg
Sodium2456 mg
Potassium995 mg
Calcium48 mg
Iron4.2 mg
Magnesium57 mg
Phosphorus728 mg
Zinc6.7 mg
Copper0.3 mg
Manganese0 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E1.2 mg
Vitamin K0.2 mcg
Vitamin B60.9 mg
Vitamin B122.1 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1 mg
Niacin (B3)14 mg
Folate31 mcg
Choline354 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 251. The excerpt below is the record exactly as published.
Mousse of Ham a la Honey-comb Mousse de Jambon a la Rayon de Miel Grind the cooked ham through the machine about three times. To two cups grated ham take six tablespoons cream sauce, two eggs, two tablespoons sherry, cayenne pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.