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Pimientos and Cheese

Name: Pimientos and Cheese
Yield: 1 servings
Ingredients: 1 piece of pimiento as taken from the can; 1 tablespoon of Camembert; or cottage cheese; 1 teaspoon of chopped olives; paprika and salt to flavor; paprika and salt to flavor

From San Rafael cook book, 1906, 1906

Serves 1

Presented as published in 1906. 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

67Calories

5 gProtein

2 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories67 kcal

Protein4.9 g

Carbohydrates2.2 g

Fiber0.6 g

Sugars1.3 g

Total Fat4.4 g

Saturated Fat2.6 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol13 mg

Sodium208 mg

Potassium85 mg

Calcium79 mg

Iron0.6 mg

Magnesium6 mg

Phosphorus78 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C21 mg

Vitamin A81 mcg

Vitamin E0.3 mg

Vitamin K2.4 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate12 mcg

Choline4.2 mg

Caffeine0 mg

Water46 g

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 43. The excerpt below is the record exactly as published.

PIMIENTOS AND CHEESEr— Mrs. L. A. Lancel. For each person to be served use the following: 1 piece of pimiento as taken from the can, 1 tablespoon of Camembert, fromage de brie, or Petaluma cheese, or cottage cheese; 1 teaspoon of chopped olives; paprika and salt to flavor

Cook this with the app: pantry check, scaling, and the assistant.