Ham and Vegetables in Gelatin
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 45 min.
Preparation
Calories:
761
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 761 cal. | (36 %) | ||
| Protein | 115 g | (117 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 54.3 μg | (91 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 40.6 mg | (338 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 23.9 μg | (53 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 352 mg | (371 %) | ||
| Potassium | 2,219 mg | (55 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 12.6 mg | (84 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 11.9 mg | (149 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 634 mg | |||
| Cholesterol | 268 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 sheets clear gelatin
- 400 milliliters Veal stock
- 100 milliliters dry white wine
- 2 Tbsps Vinegar
- salt
- cayenne pepper
- 150 grams carrots
- 1 small green Bell pepper
- 3 small Pickled cucumbers
- 300 grams cooked ham (fat free)
Preparation steps
1.
Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Combine veal stock with wine over heat. Add gelatine and dissolve. Season heavily with vinegar, salt and cayenne pepper. Pour into bowl, swirl slightly and place in refrigerator.
2.
Meanwhile, peel carrots, cut into slices and blanch in boiling salted water for 5 minutes. Rinse carrots and drain. Rinse bell pepper, cut in half crosswise, slice into small strips and blanch for 5 minutes. Rinse bell pepper and drain.
3.
Cut ham into cubes. Cut cucumber into slice and arrange in bottom of a bowl. Make a ring of peppers and put vegetables and ham in the center. Pour jelly over top and refrigerate covered for 4 hours. Serve.
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