gluten-freenut-freesoy-freefish-freeshellfish-free
Mousse of Ham in Aspic a la Charlotte
From The Swedish, French, American cook book, 1918
Serves 1
Serve with a cold aurorian sauce in the centre, as a complete salad.
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
783Calories
92 gProtein
3 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories783 kcal
Protein92 g
Carbohydrates2.9 g
Fiber0 g
Sugars0.5 g
Total Fat41 g
Saturated Fat13 g
Monounsaturated Fat19 g
Polyunsaturated Fat6.2 g
Cholesterol261 mg
Sodium3540 mg
Potassium1500 mg
Calcium39 mg
Iron5.5 mg
Magnesium91 mg
Phosphorus1031 mg
Zinc9.8 mg
Copper0.5 mg
Manganese0 mg
Vitamin D2.9 mcg
Vitamin C1.4 mg
Vitamin A35 mcg
Vitamin E1.2 mg
Vitamin K1.3 mcg
Vitamin B61.4 mg
Vitamin B122.6 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)25 mg
Folate16 mcg
Choline349 mg
Caffeine0 mg
Water304 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 257. The excerpt below is the record exactly as published.
Mousse of Ham in Aspic a la Charlotte Mousse de Jambon en Aspic, a la Charlotte Three-quarters of a pound raw7 ham, half breast of a chicken. Put through the machine about six times with wrhites of two eggs; press through a fine sieve; put in a saucepan and stir on ice; add two table¬ spoons sherry, some cream and milk, some pepper
Cook this with the app: pantry check, scaling, and the assistant.