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Cheese Bake

Name: Cheese Bake
Yield: 1 servings
Ingredients: Jib . of finely -grated Cheese; 2 table-spoonfuls of cream; two eggs; a little grated nutmeg; salt; pepper

From The encyclopædia of practical cookery, 1890

Serves 1

Presented as published in 1890. 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

458Calories

25 gProtein

3 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories458 kcal

Protein25 g

Carbohydrates3.1 g

Fiber0 g

Sugars0.5 g

Total Fat38 g

Saturated Fat19 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol455 mg

Sodium491 mg

Potassium207 mg

Calcium445 mg

Iron1.8 mg

Magnesium28 mg

Phosphorus455 mg

Zinc3.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A326 mcg

Vitamin E1.4 mg

Vitamin K2.3 mcg

Vitamin B60.2 mg

Vitamin B121.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate58 mcg

Choline294 mg

Caffeine0 mg

Water112 g

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 259. The excerpt below is the record exactly as published.

Jib . of finely -grated Cheese, 2 table-spoonfuls of cream, and two eggs beaten until qui^e light. Sprinkle over a little grated nutmeg, and salt and pepper

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