Baked Cheese Custard

Name: Baked Cheese Custard
Ingredients: four eggs; half an ounce of butter; 1 oz. of grated Parmesan cheese; 4 ozs. of flour; salt; Krona or paprika pepper

From The paper-bag cookery manual, 1911

Presented as published in 1911. 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

820Calories

46 gProtein

93 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories820 kcal

Protein46 g

Carbohydrates93 g

Fiber0 g

Sugars0.8 g

Total Fat40 g

Saturated Fat11 g

Monounsaturated Fat9.1 g

Polyunsaturated Fat4.2 g

Omega-30.1 g

Cholesterol802 mg

Sodium784 mg

Potassium485 mg

Calcium386 mg

Iron10 mg

Magnesium64 mg

Phosphorus701 mg

Zinc4.6 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A385 mcg

Vitamin E2.2 mg

Vitamin K1.1 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)7.8 mg

Folate277 mcg

Choline592 mg

Caffeine0 mg

Water172 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 47. The excerpt below is the record exactly as published.

Baked Cheese Custard. Take four eggs, half an ounce of butter, 1 oz. of grated Parmesan cheese, 4 ozs. of flour, salt, and Krona or paprika pepper

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