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Mousse of Ham in Tomatoes a la Princesse
From The Swedish, French, American cook book, 1918
Serves 4
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
166Calories
7 gProtein
1 gCarbs
15 gFat
Full nutrition (28 nutrients)
Calories166 kcal
Protein7.4 g
Carbohydrates0.8 g
Fiber0 g
Total Fat15 g
Saturated Fat5 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.6 g
Cholesterol133 mg
Sodium362 mg
Potassium72 mg
Calcium36 mg
Iron2.9 mg
Magnesium6.8 mg
Phosphorus104 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C1 mg
Vitamin A515 mcg
Vitamin B60 mg
Vitamin B121.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate31 mcg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 253. The excerpt below is the record exactly as published.
Mousse of Ham in Tomatoes a la Princesse Mousse de Jambon, aux Tomates, a la Princesse Select very tiny tomatoes; put in hot water and remove skins; cut the tomatoes at the end where the stem is; scoop out carefully and fill with the mousse of jambon a la princesse. Put on a but¬ tered pan with the cut side down and cook in oven with some sherry from ten to twelve minutes — covered; when done, glaze half with a rich allemande sauce and the other half with a tomato glaze. Arrange on a foundation of decorated hominy, with a green leaf stuck on each, and a rich supreme sauce in the centre; serve as an entree for luncheon or dinner. Mousse de Jambon a la Princesse. To two cups cooked ground ham that has gone through the machine about three or four times add one cup chicken mousse. Flavor with sherry, pepper, and salt
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