vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fromage
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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
475Calories
21 gProtein
9 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein21 g
Carbohydrates9.4 g
Fiber0 g
Sugars0.1 g
Total Fat39 g
Saturated Fat22 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol203 mg
Sodium1040 mg
Potassium196 mg
Calcium551 mg
Iron0.7 mg
Magnesium26 mg
Phosphorus442 mg
Zinc2.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A169 mcg
Vitamin E0.6 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline81 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 114. The excerpt below is the record exactly as published.
Fromage. — Beat two eggs very light, stir in a half pint cream and add a half pound grated cheese and a pinch of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.