vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese and Eggs
From The thorough good cook, 1895
Serves 4
Serve immediately to prevent sinking.
Presented as published in 1895. 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
511Calories
24 gProtein
10 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories511 kcal
Protein24 g
Carbohydrates9.6 g
Fiber0 g
Sugars0.2 g
Total Fat41 g
Saturated Fat22 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol296 mg
Sodium1075 mg
Potassium230 mg
Calcium565 mg
Iron1.1 mg
Magnesium29 mg
Phosphorus492 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A209 mcg
Vitamin E0.8 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate27 mcg
Choline155 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 213. The excerpt below is the record exactly as published.
Cheese and Eggs. Mix half a pint of cream with a httle flour and a little salt, keep stirring it over the fire until it is as thick as melted butter, then add about half a pound of Parmesan cheese, finely grated. Mix all well together until it is half cold, then take four eggs
Cook this with the app: pantry check, scaling, and the assistant.