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Boiled Cheese

Name: Boiled Cheese
Yield: 2 servings
Ingredients: a small piece of butter, about the size of a marble; 2 tablespoonfuls of milk; 1 tablespoonful of breadcrumbs; ½ lb. of cheese; a little pepper and salt; boil all together for 10 or 15 minutes

From The King's College Hospital book of cooking recipes, 1907

Serves 2

Recipe by Mrs. Beale.

Presented as published in 1907. 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

483Calories

27 gProtein

6 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories483 kcal

Protein27 g

Carbohydrates5.6 g

Fiber0.1 g

Sugars1.3 g

Total Fat49 g

Saturated Fat22 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol144 mg

Sodium770 mg

Potassium118 mg

Calcium828 mg

Iron0.3 mg

Magnesium34 mg

Phosphorus542 mg

Zinc4.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A363 mcg

Vitamin E0.9 mg

Vitamin K2.9 mcg

Vitamin B60.1 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate27 mcg

Choline3.1 mg

Caffeine0 mg

Water57 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 38. The excerpt below is the record exactly as published.

Boiled Cheese. Put a small piece of butter, about the size of a marble, into a saucepan, and add together 2 table- spoonfuls of milk, i tablespoonful of breadcrumbs, £lb. of cheese, cut up into slices, a little pepper and salt, and boil all together for io or 15 minutes

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