vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Cheese Sandwich a la Philadelphienne
From The Swedish, French, American cook book, 1918
Serves 4
Can be rolled and garnished with pimentos.
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
194Calories
3 gProtein
3 gCarbs
22 gFat
Full nutrition (22 nutrients)
Calories194 kcal
Protein3.3 g
Carbohydrates2.6 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat3.9 g
Cholesterol65 mg
Sodium209 mg
Potassium72 mg
Calcium56 mg
Iron0 mg
Magnesium5.1 mg
Phosphorus62 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Water32 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 40. The excerpt below is the record exactly as published.
Cream Cheese Sandwich a la Philadelphienne Sandwiches au Fromage a la Creme , a la Philadelphienne Stir one tablespoon butter to a cream; add a half pound of cream cheese, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.