Creme au Parmesan en Caisses

Name: Creme au Parmesan en Caisses
Ingredients: one pint of custard; about three ounces of grated Parmesan cheese

From High-class cookery recipes, 1897

Presented as published in 1897. 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

945Calories

53 gProtein

73 gCarbs

50 gFat

Full nutrition (33 nutrients)

Calories945 kcal

Protein53 g

Carbohydrates73 g

Fiber0 g

Sugars62 g

Total Fat50 g

Saturated Fat25 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol548 mg

Sodium1832 mg

Potassium991 mg

Calcium1355 mg

Iron2.4 mg

Magnesium92 mg

Phosphorus1177 mg

Zinc6.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin C0 mg

Vitamin A470 mcg

Vitamin E1.7 mg

Vitamin K2.6 mcg

Vitamin B60.3 mg

Vitamin B123.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.7 mg

Folate62 mcg

Choline12 mg

Caffeine0 mg

Water464 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 57. The excerpt below is the record exactly as published.

Creme au Parmesan en Caisses. Make a thick custard^ season with pepper, salt, and cayenne. To one pint of custard add about three ounces of grated Parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.