vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Parmesan Creams
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. 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
208Calories
8 gProtein
2 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories208 kcal
Protein7.6 g
Carbohydrates2.1 g
Fiber0 g
Sugars0 g
Total Fat19 g
Saturated Fat11 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.1 g
Cholesterol53 mg
Sodium231 mg
Potassium55 mg
Calcium247 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus153 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline2.9 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 120. The excerpt below is the record exactly as published.
Parmesan Creams. — Take some little dariole moulds, chemise them with aspic. Cut some truffles in small shapes and in different devices, and arrange them in the jelly. When cold put in the following mixture : — Four ounces of Parmesan grated finely, a dust of cayenne, salt to taste, and stir all in half a pint of rich double cream
Cook this with the app: pantry check, scaling, and the assistant.