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Molded Cheese with Bar-le-Duc
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
27Calories
0 gProtein
1 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories27 kcal
Protein0.4 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.3 g
Total Fat2.3 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol6.3 mg
Sodium28 mg
Potassium16 mg
Calcium7.7 mg
Iron0 mg
Magnesium1.3 mg
Phosphorus9.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.7 mcg
Choline0.1 mg
Caffeine0 mg
Water7.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 163. The excerpt below is the record exactly as published.
MOLDED CHEESE WITH BAR-LE-DUC Mash cream cheese and press into cone-shaped mold. Remove from mold and pour around Bar-le-Duc currants or strawberries. Serve with unsweetened wafer crackers.
Cook this with the app: pantry check, scaling, and the assistant.