vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Cheese
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
318Calories
18 gProtein
7 gCarbs
28 gFat
Full nutrition (31 nutrients)
Calories318 kcal
Protein18 g
Carbohydrates7.1 g
Sugars6.1 g
Total Fat28 g
Saturated Fat14 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol85 mg
Sodium439 mg
Potassium230 mg
Calcium575 mg
Iron0.1 mg
Magnesium31 mg
Phosphorus399 mg
Zinc2.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin A229 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline22 mg
Water130 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 152. The excerpt below is the record exactly as published.
BOILED CHEESE.— Take 2 thick slices of cheese, 1 teaspoon of butter, ^ teacux) of milk, a little sugar and mustard, 1 egg, pe^jper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.