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Cheese in Aspic (Fromage en Aspic) a l’italienne
From The Swedish, French, American cook book, 1918
Serves 4
Serve with salad.
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
210Calories
12 gProtein
5 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories210 kcal
Protein12 g
Carbohydrates5.3 g
Fiber0 g
Sugars3.1 g
Total Fat16 g
Saturated Fat9.6 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol53 mg
Sodium565 mg
Potassium96 mg
Calcium300 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus196 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A147 mcg
Vitamin E0.5 mg
Vitamin K1.7 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.9 mcg
Choline14 mg
Caffeine0 mg
Water31 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 402. The excerpt below is the record exactly as published.
eese in Aspic ( Fromage en Aspic ) a l’ltalienne Half cup American cheese, cayenne pepper and salt, teaspoon anchovy paste, half cup whipped cream, three tablespoons dissolved Cox’s gelatine
Cook this with the app: pantry check, scaling, and the assistant.