Cheese Crumpets

Name: Cheese Crumpets
Ingredients: 3 oz. cream cheese; 1 V2 oz. of Roquefort cheese; % cup sliced ripe olives; 1 teaspoon milk; Pinch of salt; % cup chopped pecan meats

From The Chapel Hill cook book, 1935

Mrs. F. H. Edmister.

Presented as published in 1935. 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

530Calories

15 gProtein

9 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories530 kcal

Protein15 g

Carbohydrates9 g

Fiber1.1 g

Sugars0.2 g

Total Fat49 g

Saturated Fat27 g

Monounsaturated Fat15 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol125 mg

Sodium1579 mg

Potassium158 mg

Calcium429 mg

Iron4.5 mg

Magnesium24 mg

Phosphorus266 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.6 mg

Vitamin A138 mcg

Vitamin E1.1 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.4 mg

Folate21 mcg

Choline7.8 mg

Caffeine0 mg

Water122 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 36. The excerpt below is the record exactly as published.

CHEESE CRUMPETS 3 oz. cream cheese % cup sliced ripe olives 1 V2 oz. of Roquefort 1 teaspoon milk cheese Pinch of salt % cup chopped pecan meats

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