vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Cheese with Pecan Nuts, a la Prince Carl
From The Swedish, French, American cook book, 1918
Serves 6
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
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.
Cheese with Pecan Nuts, a la Prince Carl Fromage aux Pecanas, a la Prince Carl Quarter pound cheese, three tablespoons dissolved Cox’s gela¬ tine, pepper and salt, three tablespoons chopped nuts (one nut to each individual piece for decoration), three tablespoons whipped cream, two tablespoons butter. Grate cheese and stir it with the butter till it becomes creamy. Add the three tablespoons gelatine, pepper and salt, then add the nuts; stir on ice until cold; when cold, add gently the whipped cream. Roll it up in an oiled paper about three inches around, leave on the ice until cold; when cold, remove the paper, dip the knife in hot water, and cut the cheese half inch thick. Serve the slices of cheese on round pieces of puff paste; garnish the centre with the pecan nuts that have been glazed with gelatine, and deco¬ rate all around with butter (colored orange) or whipped cream. Garnish with parsley in the centre. Serve with the salad for lunch, dinner, or supper. Cheese 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
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