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Cheese Brioches
From The encyclopædia of practical cookery, 1890
Serves 8
Can also be cut into small pieces and baked on a baking sheet.
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
471Calories
32 gProtein
10 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories471 kcal
Protein32 g
Carbohydrates9.6 g
Fiber0.9 g
Sugars0.4 g
Total Fat34 g
Saturated Fat19 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol102 mg
Sodium1098 mg
Potassium207 mg
Calcium1010 mg
Iron0.6 mg
Magnesium43 mg
Phosphorus694 mg
Zinc5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A360 mcg
Vitamin E1.6 mg
Vitamin K4.3 mcg
Vitamin B60.2 mg
Vitamin B122.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate12 mcg
Choline17 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 256. The excerpt below is the record exactly as published.
Cheese Brioches. — (1) Make this paste as for other brioches. Have ready some Swiss Cheese, cut it into dice, and throw these into the paste while it is still liquid. Bake it as other brioches are baked. (2) Mix with a brioche paste (which should be rather soft) lib. of Gruyere Cheese cut into small dice, Jib. of grated Parmesan Cheese, and 1 saltspoonful of cayenne pepper
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