vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fromage, Dressed
From The national course in home economics, 1917
Serves 4
A. C. M.
Presented as published in 1917. 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
19 gProtein
4 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein19 g
Carbohydrates4.1 g
Fiber0 g
Sugars0.3 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol210 mg
Sodium418 mg
Potassium135 mg
Calcium451 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus343 mg
Zinc2.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A219 mcg
Vitamin E0.7 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline74 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 125. The excerpt below is the record exactly as published.
FROMAQE, DRESSED. Moisten eight or ten ounces of good cheese, broken into small bits, with one-half of a pint of thick cream. Rub it smooth in a mortar and add two eggs, with the white of one, both beaten together, and a pinch of cayenne
Cook this with the app: pantry check, scaling, and the assistant.