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Cheese with Pimento, a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 1
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
993Calories
38 gProtein
18 gCarbs
98 gFat
Full nutrition (34 nutrients)
Calories993 kcal
Protein38 g
Carbohydrates18 g
Fiber2.1 g
Sugars3.7 g
Total Fat98 g
Saturated Fat47 g
Monounsaturated Fat25 g
Polyunsaturated Fat1.9 g
Omega-30.2 g
Cholesterol263 mg
Sodium2678 mg
Potassium335 mg
Calcium1154 mg
Iron7.4 mg
Magnesium45 mg
Phosphorus695 mg
Zinc3.3 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D8.5 mcg
Vitamin C22 mg
Vitamin A390 mcg
Vitamin E2.7 mg
Vitamin K9.9 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate6.4 mcg
Choline40 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 401. The excerpt below is the record exactly as published.
Cheese with Pimento, a la Ericsson Hammond Fromage aux Piments, a la Ericsson Hammond Quarter pound American cheese, one pimento, four olives, pepper and salt, and one tablespoon butter. Grate the cheese, chop the pimento and olives together and put through a fine sieve. Mix the pimento olives and cheese to the stirred butter. Glaze charlotte moulds with aspic and line with whipped cream. To half cup cream take two tablespoons dissolved Cox’s gelatine
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