Smoked Ham on Rice au Gratin
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Chicken, lamb, or rolled slices of tongue can be used in place of ham.
Presented as published in 1924. 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
1410Calories
81 gProtein
170 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories1410 kcal
Protein81 g
Carbohydrates170 g
Fiber2.3 g
Sugars26 g
Total Fat54 g
Saturated Fat25 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol255 mg
Sodium3205 mg
Potassium1068 mg
Calcium806 mg
Iron9.6 mg
Magnesium120 mg
Phosphorus1364 mg
Zinc10 mg
Copper1 mg
Manganese2 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A360 mcg
Vitamin E1.6 mg
Vitamin K2.7 mcg
Vitamin B61.3 mg
Vitamin B122 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1 mg
Niacin (B3)22 mg
Folate437 mcg
Choline180 mg
Caffeine0 mg
Water214 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 95. The excerpt below is the record exactly as published.
Smoked Ham on Rice au Gratin Jambon fume sur Riz au Gratin When cooked smoked ham is left over from a previous meal this makes a beautiful dish. Slice the ham in medium thin slices and form them in the shape of a cutlet; put them in a buttered pan with some stock with a tight cover; heat them in the oven when ready to use. Cook rice well; mix it with grated American cheese; season it with pepper and salt; put it in a shallow glass casserole plate; sprinkle it heavily with cheese; put some butter on the top
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