Cheese and Egg Dish
From The Central cook book, 1924
Serve immediately after cooking.
Presented as published in 1924. 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
2280Calories
143 gProtein
13 gCarbs
183 gFat
Full nutrition (34 nutrients)
Calories2280 kcal
Protein143 g
Carbohydrates13 g
Fiber0 g
Sugars2.6 g
Total Fat183 g
Saturated Fat96 g
Monounsaturated Fat45 g
Polyunsaturated Fat11 g
Omega-30.6 g
Cholesterol1570 mg
Sodium3392 mg
Potassium763 mg
Calcium3375 mg
Iron6 mg
Magnesium158 mg
Phosphorus2671 mg
Zinc21 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A1913 mcg
Vitamin E6.6 mg
Vitamin K12 mcg
Vitamin B60.8 mg
Vitamin B127.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)3.4 mg
Niacin (B3)0.5 mg
Folate236 mcg
Choline882 mg
Caffeine0 mg
Water395 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 7. The excerpt below is the record exactly as published.
Cheese and Egg Dish To one pound of cheese add six eggs
Cook this with the app: pantry check, scaling, and the assistant.