Cheese ci Artois

Name: Cheese ci Artois
Ingredients: the weight of two eggs in bread-crumbs and cheese; the weight of one in butter; salt to taste; pepper to taste; a dash of nutmeg

From Salads, sandwiches, and savouries, 1901

Serve hot, dusted with Parmesan and coralline pepper.

Presented as published in 1901. 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

63Calories

3 gProtein

16 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories63 kcal

Protein2.6 g

Carbohydrates16 g

Fiber6.3 g

Sugars0.2 g

Total Fat0.8 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium5 mg

Potassium333 mg

Calcium111 mg

Iron2.4 mg

Magnesium43 mg

Phosphorus40 mg

Zinc0.3 mg

Copper0.3 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate4.3 mcg

Choline2.8 mg

Caffeine0 mg

Water3.1 g

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 44. The excerpt below is the record exactly as published.

Cheese ci Artois. — Take the weight of two eggs in bread-crumbs and cheese, and the weight of one in butter, with some puff paste. Roll the paste out very thin and halve it ; heat the butter in a fielicately clean pan and beat into it the bread- SAYOURIES. 9a crumbs, the cheese, the yolks of two eggs and the white of one, with salt, pepper, and a dash of nutmeg

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