vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Cheese (Fromage a la Creme) a la Parisienne
From The Swedish, French, American cook book, 1918
Serves 4
Serve with Bar-le-Duc jelly.
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
332Calories
13 gProtein
4 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories332 kcal
Protein13 g
Carbohydrates3.7 g
Fiber0 g
Sugars0.7 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol88 mg
Sodium499 mg
Potassium100 mg
Calcium286 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus190 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A85 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate2.4 mcg
Choline8.6 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 403. The excerpt below is the record exactly as published.
eam Cheese ( Fromage a la Creme ) a la Parisienne Quarter pound American cheese, one cup of lightly whipped cream, cayenne pepper and salt, and four tablespoons of dissolved Cox’s gelatine
Cook this with the app: pantry check, scaling, and the assistant.