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Cheese Creams in Cases (Hot or Cold)
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
159Calories
6 gProtein
19 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein5.6 g
Carbohydrates19 g
Fiber7.3 g
Sugars1.3 g
Total Fat9.1 g
Saturated Fat4.2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol19 mg
Sodium140 mg
Potassium288 mg
Calcium133 mg
Iron3.2 mg
Magnesium36 mg
Phosphorus118 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A277 mcg
Vitamin E3.8 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate15 mcg
Choline7.5 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 213. The excerpt below is the record exactly as published.
Cheese Creams in Cases (Hot or Cold). Take two tablespoonfuls of grated cheese, flavor with white pepper and cayenne, and pound with cream
Cook this with the app: pantry check, scaling, and the assistant.