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Philadelphian Cream Cheese a la Bar-le-Duc
From The Swedish, French, American cook book, 1918
Serves 6
Serve with salad or crackers for dinner or luncheon.
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
154Calories
9 gProtein
1 gCarbs
17 gFat
Full nutrition (29 nutrients)
Calories154 kcal
Protein8.8 g
Carbohydrates0.9 g
Sugars0.1 g
Total Fat17 g
Saturated Fat7.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol48 mg
Sodium248 mg
Potassium30 mg
Calcium268 mg
Iron0.1 mg
Magnesium10 mg
Phosphorus174 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin A119 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate7.9 mcg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 406. The excerpt below is the record exactly as published.
Philadelphian Cream Cheese a la Bar-le-Duc Fromage a la Creme de Philadelphie, a la Bar-le-Duc Half pound Philadelphian cream cheese, two tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.