Creme Frite au Fromage
From "Dainty dishes", 1903
To facilitate proceedings, the cheese preparation may be put to cool in small, round, flat and lightly oiled moulds.
Presented as published in 1903. 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
3211Calories
154 gProtein
292 gCarbs
204 gFat
Full nutrition (32 nutrients)
Calories3211 kcal
Protein154 g
Carbohydrates292 g
Fiber1.4 g
Sugars47 g
Total Fat204 g
Saturated Fat66 g
Monounsaturated Fat26 g
Polyunsaturated Fat4.4 g
Omega-30.4 g
Cholesterol505 mg
Sodium3133 mg
Potassium2047 mg
Calcium3738 mg
Iron1.5 mg
Magnesium279 mg
Phosphorus2974 mg
Zinc20 mg
Copper0.7 mg
Manganese2.7 mg
Vitamin D9.4 mcg
Vitamin A1049 mcg
Vitamin E9.7 mg
Vitamin K4.4 mcg
Vitamin B61 mg
Vitamin B1211 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)2.9 mg
Niacin (B3)4.8 mg
Folate67 mcg
Choline213 mg
Water1058 g
As published
This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 32. The excerpt below is the record exactly as published.
Creme Frite au Fromage — Cheese Cream Fritters. Put lo ounces of rice flour into a pan ; dilute with I quart of milk and add 5 ounces of grated Parmesan cheese, 8 egg yolks and 2 ounces of butter. Set on the fire and stir vigorously until it boils, season with salt and red pepper and add 5 ounces of Swiss cheese
Cook this with the app: pantry check, scaling, and the assistant.