gluten-freenut-freesoy-freefish-freeshellfish-free
Mousse of Ham in Aspic a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 1
Serve with salad in the center.
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
911Calories
104 gProtein
2 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories911 kcal
Protein104 g
Carbohydrates1.7 g
Fiber0 g
Sugars0.4 g
Total Fat51 g
Saturated Fat16 g
Monounsaturated Fat23 g
Polyunsaturated Fat8.1 g
Omega-30 g
Cholesterol633 mg
Sodium3498 mg
Potassium1612 mg
Calcium93 mg
Iron7.2 mg
Magnesium100 mg
Phosphorus1224 mg
Zinc11 mg
Copper0.6 mg
Manganese0 mg
Vitamin D4.9 mcg
Vitamin C1.4 mg
Vitamin A195 mcg
Vitamin E2.3 mg
Vitamin K1.6 mcg
Vitamin B61.6 mg
Vitamin B123.5 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)25 mg
Folate62 mcg
Choline641 mg
Caffeine0 mg
Water354 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 256. The excerpt below is the record exactly as published.
Mousse of Ham in Aspic a la Ericsson Hammond Mousse de Jambon, en Aspic, a la Ericsson Hammond Three-quarters of a pound raw ham, half breast of a chicken; put through the machine about six times with whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.