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Baked Cheese
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
158Calories
9 gProtein
12 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories158 kcal
Protein9.4 g
Carbohydrates12 g
Fiber2.5 g
Sugars1.1 g
Total Fat8.9 g
Saturated Fat3.7 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol19 mg
Sodium2834 mg
Potassium187 mg
Calcium250 mg
Iron1.5 mg
Magnesium44 mg
Phosphorus210 mg
Zinc1.5 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C0.4 mg
Vitamin A52 mcg
Vitamin E0.5 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate17 mcg
Choline13 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 253. The excerpt below is the record exactly as published.
Baked Cheese. — (1) Grate 3oz. of Parmesan Cheese, or any Cheese hard enough and dry enough to grate, put it in a basin and add to it J saltspoonful of pepper, nearly as much dry mustard, 1 saltspoonful of salt, and 3 table-spoonfuls of breadcrumbs. Mix together and then moisten it with 1 tea- cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.