appetizer
Cheese Puff Pastry
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
1182Calories
31 gProtein
20 gCarbs
109 gFat
Full nutrition (30 nutrients)
Calories1182 kcal
Protein31 g
Carbohydrates20 g
Sugars0.1 g
Total Fat109 g
Saturated Fat62 g
Monounsaturated Fat23 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol319 mg
Sodium1622 mg
Potassium392 mg
Calcium938 mg
Iron0.4 mg
Magnesium45 mg
Phosphorus703 mg
Zinc4.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin A205 mcg
Vitamin E0.5 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate5.4 mcg
Choline13 mg
Water157 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 39. The excerpt below is the record exactly as published.
salt. Puff pastry. Put the yolks of eggs, a little cayenne pepper, salt, and finely grated parmesan cheese into a basin with the cream
Cook this with the app: pantry check, scaling, and the assistant.