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Cheese in Ramequin Cups, a la Maria
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
521Calories
33 gProtein
19 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories521 kcal
Protein33 g
Carbohydrates19 g
Fiber0 g
Sugars12 g
Total Fat45 g
Saturated Fat17 g
Monounsaturated Fat9 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol482 mg
Sodium561 mg
Potassium555 mg
Calcium710 mg
Iron2.3 mg
Magnesium57 mg
Phosphorus683 mg
Zinc4.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A395 mcg
Vitamin E1.5 mg
Vitamin K1.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.9 mg
Folate70 mcg
Choline337 mg
Caffeine0 mg
Water312 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 in Ramequin Cups, a la Maria Fro mage en pote a ramequin, a la Maria Line small moulds with puff paste, fill with beans, and bake. When baked, scoop out and take a small tablespoon butter, one tablespoon flour, one small cup milk, half cup cheese, and two eggs
Cook this with the app: pantry check, scaling, and the assistant.