pescatariangluten-freenut-freesoy-freeshellfish-free
Cheese Cups
From The Henderson cook book, 1914
Serves 1
Pastry cups or toast can be used as well.
Presented as published in 1914. 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
699Calories
44 gProtein
15 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories699 kcal
Protein44 g
Carbohydrates15 g
Fiber0 g
Sugars13 g
Total Fat51 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.3 g
Omega-30.2 g
Cholesterol501 mg
Sodium953 mg
Potassium622 mg
Calcium1064 mg
Iron2.2 mg
Magnesium68 mg
Phosphorus902 mg
Zinc6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0.7 mg
Vitamin A552 mcg
Vitamin E1.9 mg
Vitamin K2.7 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.4 mg
Folate68 mcg
Choline338 mg
Caffeine0 mg
Water331 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 70. The excerpt below is the record exactly as published.
CHEESE CUPS. When bread rolls are left over from a meal, cut in half, scoop out the soft portion and miter the surface, crisping them in the oven. Fill with this cheese mixture. In a saucepan melt a cup of cheese in small pieces and add slowly a cup of milk. Have ready 2 eggs slightly beaten, and when mixture begins to thicken stir in these. Add salt, pep- per, teaspoon of Worcestershire sauce
Cook this with the app: pantry check, scaling, and the assistant.