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Roquefort Cheese in Aspic, a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 3
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
643Calories
32 gProtein
20 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories643 kcal
Protein32 g
Carbohydrates20 g
Fiber0.5 g
Sugars10 g
Total Fat57 g
Saturated Fat31 g
Monounsaturated Fat14 g
Polyunsaturated Fat2 g
Cholesterol178 mg
Sodium1408 mg
Potassium453 mg
Calcium642 mg
Iron0.7 mg
Magnesium50 mg
Phosphorus433 mg
Zinc2.2 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C5.5 mg
Vitamin A459 mcg
Vitamin E1 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.9 mg
Folate51 mcg
Choline28 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 404. The excerpt below is the record exactly as published.
Roquefort Cheese in Aspic, a la Ericsson Hammond Roquefort en Aspic, a la Ericsson Hammond Half pound roquefort cheese, two tablespoons butter, one and a half cups whipped cream, five tablespoons dissolved Cox’s gela¬ tine, one small cucumber, one tomato, and tomato aspic
Cook this with the app: pantry check, scaling, and the assistant.