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Cheese (Fromage) a l’Anglaise

Name: Cheese (Fromage) a l’Anglaise
Yield: 1 servings
Ingredients: Take a large timbale cup — not individual ones, butter and line with pastry; fill with beans; yolk of one egg; two tablespoons water; two tablespoons flour; One and a half cups hot milk; one tablespoon butter; one cup grated cheese; cayenne pepper; salt

From The Swedish, French, American cook book, 1918

Serves 1

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

736Calories

46 gProtein

28 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories736 kcal

Protein46 g

Carbohydrates28 g

Fiber0 g

Sugars0.1 g

Total Fat60 g

Saturated Fat19 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol137 mg

Sodium2131 mg

Potassium248 mg

Calcium1081 mg

Iron1.4 mg

Magnesium47 mg

Phosphorus790 mg

Zinc5.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A277 mcg

Vitamin E3.4 mg

Vitamin K2.1 mcg

Vitamin B60.1 mg

Vitamin B121.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.2 mg

Folate32 mcg

Choline17 mg

Caffeine0 mg

Water87 g

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 400. The excerpt below is the record exactly as published.

Cheese ( Fromage ) a l’Anglaise Take a large timbale cup — not individual ones, butter and line with pastry, fill with beans, bake. When baked, scoop out and turn the cup (bottom up) on the platter. Roll the pastry thin, butter lady locks, twist around pastry that has been cut in strips about one and a half inches wide, put on a pan and bake. When cold, mix yolk of one egg, two tablespoons water, and two table¬ spoons flour to a paste. Fasten the lady locks to the cup, with the wide part up, all around the timbale. Put in oven a few minutes to get settled. [This can be done any time during the day.] When ready to serve heat and fill. Filling for Eight Large Lady Locks. One and a half cups hot milk, one tablespoon butter, two tablespoons flour; dissolve butter and flour in a pan, add the hot milk, beat well till it becomes creamy, add one cup grated cheese, cayenne pepper, and salt

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