Cheese Aigrettes

Name: Cheese Aigrettes
Ingredients: Half a pint of cold Water; One ounce of Butter; Four ounces of Vienna Flour, sifted; Three ounces of Parmesan Cheese; Two whole Eggs; one Yolk; Cayenne to taste; Salt to taste

From High-class cookery recipes, 1897

Serve on a napkin with grated Parmesan.

Presented as published in 1897. 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

971Calories

53 gProtein

100 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories971 kcal

Protein53 g

Carbohydrates100 g

Fiber0 g

Sugars0.5 g

Total Fat63 g

Saturated Fat18 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol696 mg

Sodium1653 mg

Potassium473 mg

Calcium862 mg

Iron9 mg

Magnesium76 mg

Phosphorus931 mg

Zinc6.2 mg

Copper0.3 mg

Manganese1 mg

Vitamin D2.9 mcg

Vitamin C0 mg

Vitamin A419 mcg

Vitamin E1.9 mg

Vitamin K1.9 mcg

Vitamin B60.4 mg

Vitamin B122.4 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)7.8 mg

Folate258 mcg

Choline445 mg

Caffeine0 mg

Water357 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 56. The excerpt below is the record exactly as published.

Cheese Aigrettes, Ingredients, Half a pint of cold Water. One ounce of Butter. Four ounces of Vienna Flour, sifted. Three ounces of Parmesan Cheese. Two whole Eggs and one Yolk. Cayenne and Salt to taste

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