vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Philadelphian Cream Cheese a la Victoria
From The Swedish, French, American cook book, 1918
Serves 6
Serve as a cold cheese dish or 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
258Calories
7 gProtein
5 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories258 kcal
Protein7.4 g
Carbohydrates5 g
Fiber0 g
Sugars1.6 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.2 g
Cholesterol77 mg
Sodium218 mg
Potassium101 mg
Calcium77 mg
Iron0.1 mg
Magnesium8.1 mg
Phosphorus81 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A37 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline4.8 mg
Caffeine0 mg
Water44 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 402. The excerpt below is the record exactly as published.
Philadelphian Cream Cheese a la Victoria Fromage a la Creme de Philadelphie, a la Victoria One tablespoon butter, three-quarters pound package of cream cheese, three tablespoons dissolved Cox’s gelatine, half cup whipped cream, cayenne pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.