Cheese Creams, Iced
From The "Queen" cookery books: Ices, 1902
Can be served in little papered souffle cases.
Presented as published in 1902. 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
1118Calories
13 gProtein
142 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories1118 kcal
Protein13 g
Carbohydrates142 g
Fiber1.8 g
Sugars96 g
Total Fat57 g
Saturated Fat35 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol193 mg
Sodium365 mg
Potassium499 mg
Calcium418 mg
Iron1 mg
Magnesium38 mg
Phosphorus346 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C14 mg
Vitamin A479 mcg
Vitamin E1.8 mg
Vitamin K4.7 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate26 mcg
Choline58 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 61. The excerpt below is the record exactly as published.
a dust of cayenne and just as few drops of carmine as will bring it all to a pretty pink. When this is all perfectly smooth, mix with it a gill of only just liquid aspic, tammy, and stir it to one and a half gdls of stiffly whippe cream ; mould in little dariole moulds, and set them m a cave for half an hour, then turn out, and serve with a rose of cayenne-flavoured cream or good caviare on each little mould. Cheese Creams, Iced. — Mix lightly and quic y together three tablespoon fuls of freshly giate mesan cheese, two of grated Gruyere, a dash of K 130 ICES. cayenne, a full gill of aspic jelly, and half a. pint of stiffly whipped cream
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