vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Creme de Fromage Glace
From Cookery for every household, 1914
Serves 4
Serve in small lace-edged papers garnished with watercress.
Presented as published in 1914. 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
299Calories
7 gProtein
31 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein6.8 g
Carbohydrates31 g
Fiber0.4 g
Sugars19 g
Total Fat17 g
Saturated Fat9.5 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol49 mg
Sodium280 mg
Potassium90 mg
Calcium214 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus155 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A53 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline7.1 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 788. The excerpt below is the record exactly as published.
Creme de Fromage Glace 2 oz. Parmesan and 1 oz. Gruyere cheese. 1 gill aspic jelly. 1 gill double cream. Cayenne. Watercress
Cook this with the app: pantry check, scaling, and the assistant.