vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
American Cheese (Fromage Americaine) a la Victoria
From The Swedish, French, American cook book, 1918
Serves 4
Serve with salad or as a cold cheese dish.
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
173Calories
7 gProtein
2 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories173 kcal
Protein6.9 g
Carbohydrates1.7 g
Fiber0 g
Sugars1 g
Total Fat18 g
Saturated Fat5.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat5.4 g
Omega-30 g
Cholesterol29 mg
Sodium150 mg
Potassium29 mg
Calcium107 mg
Iron0.1 mg
Magnesium5.8 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A62 mcg
Vitamin E1.5 mg
Vitamin K3.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate4.3 mcg
Choline3.5 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 401. The excerpt below is the record exactly as published.
erican Cheese ( Fromage Americaine ) a la Victoria Glaze small ring moulds with aspic and decorate with diamond of truffles and cooked carrots alternately, glaze again and fill. Stir a tablespoon butter to a cream; add half cup grated American cheese, two tablespoons dissolved Cox’s gelatine, three tablespoons mayonnaise dressing, three tablespoons whipped cream, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.