vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Parmesan Cheese Puffs (Gateau feuillete au Parmesan)
From The Swedish, French, American cook book, 1918
Serves 1
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
295Calories
21 gProtein
5 gCarbs
21 gFat
Full nutrition (30 nutrients)
Calories295 kcal
Protein21 g
Carbohydrates4.7 g
Sugars0 g
Total Fat21 g
Saturated Fat3.5 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol20 mg
Sodium393 mg
Potassium41 mg
Calcium199 mg
Iron0.1 mg
Magnesium7.8 mg
Phosphorus142 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin A51 mcg
Vitamin E2.9 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0 mg
Folate1.3 mcg
Choline3.2 mg
Water83 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 400. The excerpt below is the record exactly as published.
Parmesan Cheese Fhiffs ( Gateau feuillete au Parmesan) One tablespoon cream sauce, yolk of one egg, whites of two eggs, cayenne pepper and salt, four tablespoons grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.