pescatariangluten-freenut-freesoy-free
Parmesan Cheese (Fromage Parmesan) a la Bengale
From The Swedish, French, American cook book, 1918
Serves 2
Serve with salad.
Presented as published in 1918. 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
666Calories
38 gProtein
23 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories666 kcal
Protein38 g
Carbohydrates23 g
Fiber0.4 g
Sugars10 g
Total Fat64 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol374 mg
Sodium1474 mg
Potassium364 mg
Calcium665 mg
Iron1.4 mg
Magnesium47 mg
Phosphorus566 mg
Zinc3.5 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C0.5 mg
Vitamin A425 mcg
Vitamin E1.7 mg
Vitamin K6.7 mcg
Vitamin B60.2 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.7 mg
Folate36 mcg
Choline182 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 402. The excerpt below is the record exactly as published.
Parmesan Cheese (Fromage Parmesan ) a la Bengale Small bottle capers, quarter pound Parmesan cheese, three tablespoons butter, teaspoon anchovy paste, some aspic and pimentos, pepper, salt, two hard-boiled eggs, three tablespoons dissolved Cox’s gelatine, one cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.