Cheese and Eggs

Name: Cheese and Eggs
Ingredients: Butter the bottom of a baking dish; slices of rich cheese; several whole eggs; season with salt; pepper; a half tablespoonful to each egg

From Standard Paper-Bag Cookery, 1912

Presented as published in 1912. 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

99Calories

6 gProtein

1 gCarbs

8 gFat

Full nutrition (30 nutrients)

Calories99 kcal

Protein6.3 g

Carbohydrates0.8 g

Fiber0 g

Sugars0.1 g

Total Fat7.6 g

Saturated Fat3.1 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat0.9 g

Cholesterol213 mg

Sodium66 mg

Potassium73 mg

Calcium28 mg

Iron0.8 mg

Magnesium6.1 mg

Phosphorus96 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D1.2 mcg

Vitamin A90 mcg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120.5 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate36 mcg

Choline168 mg

Water42 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 39. The excerpt below is the record exactly as published.

Cheese and Eggs. — Butter the bottom of a baking dish and cover with slices of rich cheese. Break several whole eggs over the cheese, taking care that the whites and yolks do not become separated. Season with salt and pepper, and pour over all a rich cream, a half table- spoonful to each egg

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