Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 stalks celery
- 1-1/2 pints of ham water
- 1-1/2 pints of any soup stock
- a cup of cold water
- 1 small clove of garlic
- 1 dozen cloves
- 1 box gelatine dissolved in a cup of cold water
- 2 eggs
- pepper
- salt
Directions
Take a ham, split it down on the inside, not through the skin, as that must not be broken; but cut it down on the side that goes next to the dish. Take out all the bone. One can mushrooms, half-sized can truffles, 1 small clove of garlic, 2 stalks celery, teaspoonful of thyme; chop this all up, not very fine, and put this stuffing where the bone has been taken out; sew the ham up and put it in a close bag so it will keep its shape. Put in the pot 1 dozen cloves and let ham boil slowly 3 hours; when done put in a close pan to press till very cold. Take skin off; 1-1/2 pints of ham water, 1-1/2 pints of any soup stock, 1 box gelatine dissolved in a cup of cold water; put all these together, add pepper and salt, beat up whites and shells of 2 eggs and put in the stock and ham water to clear it. Put all on the fire and stir till it boils; do not allow any fat to come on it; skim it well; strain the jelly through a flannel bag after boiling 10 minutes. If you have no ham mould take some jelly, cut in diamond shape, and put around the dish, and the rest cut fine and put all over the ham. Garnish your dish with carrots, beets cut into flower forms, parsley, a little here and there on either side of the ham.