Mousses of Ham

Name: Mousses of Ham
Ingredients: 3 oz. ham; i gill tomato puree; I „ cream; ^ „ aspic jelly; 2 sheets gelatine; 1 white of egg; Salt; Carmine

From Recipes for high-class cookery, 1912

One large mould may be used instead of small moulds, and the mousse served as a cold entree.

Presented as published in 1912. 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

585Calories

24 gProtein

62 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories585 kcal

Protein24 g

Carbohydrates62 g

Fiber1.9 g

Sugars41 g

Total Fat26 g

Saturated Fat14 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat0.6 g

Cholesterol105 mg

Sodium1345 mg

Potassium643 mg

Calcium67 mg

Iron1.7 mg

Magnesium32 mg

Phosphorus263 mg

Zinc2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.6 mcg

Vitamin C12 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K1.4 mcg

Vitamin B60.5 mg

Vitamin B120.7 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.5 mg

Folate12 mcg

Choline80 mg

Caffeine0 mg

Water187 g

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 34. The excerpt below is the record exactly as published.

MOUSSES OF HAM. Decoration. — Aspic jelly. Truffle, ming. 3 oz. ham. i gill tomato puree. I „ cream. ^ „ aspic jelly. 2 sheets gelatine. 1 white of egg. Salt. Carmine

Cook this with the app: pantry check, scaling, and the assistant.