gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mousse of Ham (Mousse de Jambon) a la Gimo
From The Swedish, French, American cook book, 1918
Serves 2
Serve as a cold dish with aurorian sauce.
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
71 gProtein
17 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories783 kcal
Protein71 g
Carbohydrates17 g
Fiber0 g
Sugars11 g
Total Fat46 g
Saturated Fat23 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol229 mg
Sodium2434 mg
Potassium1135 mg
Calcium176 mg
Iron3.5 mg
Magnesium70 mg
Phosphorus763 mg
Zinc6.6 mg
Copper0.7 mg
Manganese0 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A227 mcg
Vitamin E1.4 mg
Vitamin K2.2 mcg
Vitamin B60.8 mg
Vitamin B122.1 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate16 mcg
Choline237 mg
Caffeine0 mg
Water261 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 256. The excerpt below is the record exactly as published.
usse of Ham ( Mousse de Jambon ) a la Gimo Glaze a ring mould with aspic, decorate with truffles, carrots, and whites of egg — any design desired; fill with the mousse of ham (which is: two cups cooked grated ham, two tablespoons sherry, four tablespoons dissolved Cox’s gelatine, cayenne pepper and salt, three tablespoons milk, and one cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.