Cheese Cream

Name: Cheese Cream
Ingredients: 5 ounces of grated Parmesan or Swiss cheese; 1 ounce of cornstarch; 6 egg yolks; 1 pint of boiling cream; season with salt; red pepper; grated nutmeg; 2 ounces of butter

From "Dainty dishes", 1903

This cream is mentioned in various receipts.

Presented as published in 1903. 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

2652Calories

68 gProtein

62 gCarbs

282 gFat

Full nutrition (34 nutrients)

Calories2652 kcal

Protein68 g

Carbohydrates62 g

Fiber0.3 g

Sugars0.1 g

Total Fat282 g

Saturated Fat118 g

Monounsaturated Fat43 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol738 mg

Sodium2585 mg

Potassium726 mg

Calcium1548 mg

Iron0.8 mg

Magnesium79 mg

Phosphorus1180 mg

Zinc7.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A323 mcg

Vitamin E6.5 mg

Vitamin K14 mcg

Vitamin B60.3 mg

Vitamin B121.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.4 mg

Folate8.5 mcg

Choline20 mg

Caffeine0 mg

Water370 g

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 33. The excerpt below is the record exactly as published.

Cheese Cream. Place in a bowl 5 ounces of grated Parmesan or Swiss cheese, i ounce of cornstarch and 6 tgg yolks and dilute with i pint of boiling cream. Season with salt, red pepper and grated nutmeg ; add 2 ounces of butter

Cook this with the app: pantry check, scaling, and the assistant.