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Bouchees of Cheese
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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
750Calories
34 gProtein
111 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories750 kcal
Protein34 g
Carbohydrates111 g
Fiber6.1 g
Sugars14 g
Total Fat30 g
Saturated Fat9.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol85 mg
Sodium836 mg
Potassium1046 mg
Calcium575 mg
Iron3.6 mg
Magnesium116 mg
Phosphorus660 mg
Zinc4.3 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D1.2 mcg
Vitamin C13 mg
Vitamin A136 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate34 mcg
Choline28 mg
Water243 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 125. The excerpt below is the record exactly as published.
Bouchees of Cheese. J lb. macaroni, J pint milk, | pint tomato pur£e, 3 ozs. Parmesan cheese, i oz. butter, J oz. flour, salt, cayenne, and i teaspoonful made mustard
Cook this with the app: pantry check, scaling, and the assistant.