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Cheese with Pimento, a la Ericsson Hammond
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
537Calories
22 gProtein
13 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories537 kcal
Protein22 g
Carbohydrates13 g
Fiber2.1 g
Sugars3.7 g
Total Fat57 g
Saturated Fat23 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.9 g
Omega-30.2 g
Cholesterol143 mg
Sodium2622 mg
Potassium219 mg
Calcium1073 mg
Iron7.2 mg
Magnesium34 mg
Phosphorus622 mg
Zinc3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D8.5 mcg
Vitamin C22 mg
Vitamin A390 mcg
Vitamin E2.7 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B121.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate1.5 mcg
Choline34 mg
Caffeine0 mg
Water151 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
Cook this with the app: pantry check, scaling, and the assistant.