Pain de Fromage

Name: Pain de Fromage
Ingredients: Make half a pint of rich custard; three ounces of grated Parmesan or Gruyere; half an ounce of dissolved gelatine; a coffee-cupful of whipped cream

From Culinary jottings, 1885

Can be made with purees of meats, fish, and vegetables.

Presented as published in 1885. 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

692Calories

52 gProtein

31 gCarbs

40 gFat

Full nutrition (33 nutrients)

Calories692 kcal

Protein52 g

Carbohydrates31 g

Fiber0 g

Sugars31 g

Total Fat40 g

Saturated Fat22 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.6 g

Cholesterol330 mg

Sodium807 mg

Potassium489 mg

Calcium1169 mg

Iron1.3 mg

Magnesium65 mg

Phosphorus839 mg

Zinc4.9 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A369 mcg

Vitamin E0.9 mg

Vitamin K2.9 mcg

Vitamin B60.2 mg

Vitamin B122.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.4 mg

Folate41 mcg

Choline19 mg

Caffeine0 mg

Water253 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 265. The excerpt below is the record exactly as published.

Pain de fromage. This is of mould of " cheese cream." Make half a pint of rich custard, season it with salt instead of sugar, and a little Nepal pepper ; whip it well, stir in three ounces of grated Parmesan or Gruyere, and half an ounce of dis- solved gelatine. Set the mixture in a plain mould on ice, and, while setting, stir in a coffee-cupful of whipped cream

Cook this with the app: pantry check, scaling, and the assistant.