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Boiled Cheese

Name: Boiled Cheese
Yield: 1 servings
Ingredients: Chop small Jib. of any mild Cheese; 1 teacupful of cream; sprinkle in salt and pepper to taste; work in the yolk of an egg; few small rounds of toast

From The encyclopædia of practical cookery, 1890

Serves 1

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

243Calories

9 gProtein

2 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories243 kcal

Protein9 g

Carbohydrates2 g

Fiber0 g

Sugars0.1 g

Total Fat22 g

Saturated Fat9.8 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol51 mg

Sodium168 mg

Potassium43 mg

Calcium193 mg

Iron0 mg

Magnesium8.2 mg

Phosphorus128 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A84 mcg

Vitamin E1.1 mg

Vitamin K1.2 mcg

Vitamin B60 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate6.8 mcg

Choline4.1 mg

Caffeine0 mg

Water33 g

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 254. The excerpt below is the record exactly as published.

Boiled Cheese. — (1) Chop small Jib. of any mild Cheese, put it into a basin with 1 teacupful of cream, and melt it in the oven or over the fire ; then sprinkle in salt and pepper to taste, and work in the yolk of an egg. Have ready a few small rounds of toast

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