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Cremes de Fromage
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Mayonnaise sauce may be served with it.
Presented as published in 1898. 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
588Calories
35 gProtein
31 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein35 g
Carbohydrates31 g
Fiber0.2 g
Sugars21 g
Total Fat36 g
Saturated Fat18 g
Monounsaturated Fat11 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol500 mg
Sodium786 mg
Potassium483 mg
Calcium502 mg
Iron2.1 mg
Magnesium46 mg
Phosphorus554 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A379 mcg
Vitamin E0.9 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate74 mcg
Choline274 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 363. The excerpt below is the record exactly as published.
remes de Fromagfe. — Make half a pint of custard with three whole eggs, stir in half an ounce of soaked gelatine. When dissolved cool and whip, adding two ounces of grated Parmesan and a gill of whipped cream, with one tablespoonful of chopped ham and one of chopped cooked macaroni
Cook this with the app: pantry check, scaling, and the assistant.