gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Souffle of Ham a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 1
Serve with truffle or mushroom 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
681Calories
61 gProtein
4 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories681 kcal
Protein61 g
Carbohydrates3.5 g
Fiber0 g
Sugars0.2 g
Total Fat45 g
Saturated Fat18 g
Monounsaturated Fat18 g
Polyunsaturated Fat4 g
Cholesterol300 mg
Sodium2753 mg
Potassium1026 mg
Calcium75 mg
Iron6.2 mg
Magnesium60 mg
Phosphorus750 mg
Zinc7.6 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D1.9 mcg
Vitamin C1 mg
Vitamin A515 mcg
Vitamin E0.7 mg
Vitamin K0.7 mcg
Vitamin B60.8 mg
Vitamin B123.3 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate38 mcg
Choline207 mg
Caffeine0 mg
Water212 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 252. The excerpt below is the record exactly as published.
one tablespoon sherry, pepper and salt. Mix all together. Croquettes of Ham with Vegetables Croquettes de Jambon aux Legumes One cup cooked ham, one tablespoon sherry, three tablespoons hot cream sauce. Grate the ham very fine; add sherry and cream sauce; while hot, shape in croquettes — thick in centre and pointed at ends; when cold, roll in egg and bread crumbs and fry in very hot fat. Arrange on a platter and serve with vegetables — such as peas, string beans, macedoine vegetables, or a mushroom sauce. Souffle of Ham a la Ericsson Hammond Jambon souffle, a la Ericsson Hammond Butter souffle moulds; decorate with truffles; spread with chicken mousse; fill with the mousse of ham. Put two together; cook eight minutes in oven in hot water — covered. Turn out on hot slices of tomato on a warm platter with asparagus tips or green AMERICAN COOK BOOK peas in the centre. Serve with a truffle or mushroom sauce in a sauceboat at the side. Entree for luncheon or dinner. The Centre Filling. One cup cooked grated ham, one table¬ spoon sherry, four tablespoons chicken mousse, two tablespoons cream, pepper and salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.