vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fromage Cuit
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost is 1s. 6d.
Presented as published in 1892. 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
315Calories
12 gProtein
3 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories315 kcal
Protein12 g
Carbohydrates2.6 g
Fiber0 g
Sugars0.2 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol140 mg
Sodium279 mg
Potassium90 mg
Calcium300 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus228 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A146 mcg
Vitamin E0.5 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate16 mcg
Choline49 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 557. The excerpt below is the record exactly as published.
Fromage Cuit. — Moisten eight or ten ounces of good cheese, broken into small bits, with half a pint of thick cream. Rub it smooth in a mortar, and add two eggs, with the >'hite of one, both beaten together, and a pinch of cayenne
Cook this with the app: pantry check, scaling, and the assistant.