Petites Cremes au Fromage
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
113Calories
1 gProtein
5 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories113 kcal
Protein1.4 g
Carbohydrates5.5 g
Fiber0 g
Sugars3.5 g
Total Fat9.7 g
Saturated Fat6.1 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.4 g
Cholesterol33 mg
Sodium3.5 mg
Potassium65 mg
Calcium44 mg
Iron0 mg
Magnesium4.8 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A83 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.3 mcg
Choline7.4 mg
Caffeine0 mg
Water27 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 53. The excerpt below is the record exactly as published.
PETITES CREMES AU FROMAGE Line some croustade moulds or quenelle moulds with thin pastry and bake a light brown colour. Fill with the following mixture : Three or more table- spoonsful of whipped cream, seasoned with mustard, cayenne pepper and salt. Stir in enough Parmesan cheese to make it a stiff consistency
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