vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese and Egg Patties
From The Henderson cook book, 1914
Serves 1
Presented as published in 1914. 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
125Calories
9 gProtein
8 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein8.9 g
Carbohydrates8.2 g
Fiber0.3 g
Sugars2.7 g
Total Fat7.1 g
Saturated Fat2.8 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol193 mg
Sodium205 mg
Potassium186 mg
Calcium101 mg
Iron1 mg
Magnesium15 mg
Phosphorus155 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C39 mg
Vitamin A97 mcg
Vitamin E0.7 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate44 mcg
Choline153 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 71. The excerpt below is the record exactly as published.
CHEESE AND EGG PATTIES. Remove every particle of the soft interior of puff paste patties, placing in the bottom of each a tablespoonful of grated cheese, a pinch of salt and pepper, half a teaspoonful of minced parsley and a few drops of lemon juice; break an egg
Cook this with the app: pantry check, scaling, and the assistant.