vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Cheese (Fromage) a la Celestine
From The Swedish, French, American cook book, 1918
Serves 4
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
292Calories
13 gProtein
6 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories292 kcal
Protein13 g
Carbohydrates5.6 g
Fiber1 g
Sugars2.8 g
Total Fat25 g
Saturated Fat8.9 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat6.5 g
Omega-30 g
Cholesterol40 mg
Sodium543 mg
Potassium142 mg
Calcium300 mg
Iron0.5 mg
Magnesium33 mg
Phosphorus221 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A116 mcg
Vitamin E3.7 mg
Vitamin K4 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate5.8 mcg
Choline17 mg
Caffeine0 mg
Water34 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 403. The excerpt below is the record exactly as published.
Cheese ( Fromage ) a la Celestine Three tablespoons milk, three tablespoons dissolved Cox’s gelatine, three tablespoons mayonnaise dressing, four tablespoons chopped almonds, pepper, salt, four tablespoons whipped cream, AMERICAN COOK BOOK 271 quarter pound American cheese
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