vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheese in Baskets (Corbeilles de Fromage) a la Fanchonette
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
22Calories
1 gProtein
1 gCarbs
2 gFat
Full nutrition (31 nutrients)
Calories22 kcal
Protein1.2 g
Carbohydrates0.6 g
Fiber0.1 g
Sugars0.4 g
Total Fat1.7 g
Saturated Fat0.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.7 mg
Sodium803 mg
Potassium46 mg
Calcium35 mg
Iron0.1 mg
Magnesium2.7 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C22 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.7 mcg
Water28 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 400. The excerpt below is the record exactly as published.
heese in Baskets ( Corbeilles de Fromage) a la Fanchonette Line small cake tins with puff paste, fill with beans, bake. Make separate handles of puff paste for each. When baked, scoop out the beans' and fill. To a half cup of hot cream sauce take three tablespoons cheese, cayenne pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.