Cheese d'Italienne
From Salads, sandwiches, and savouries, 1901
Rice can be used instead of macaroni.
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
2277Calories
89 gProtein
71 gCarbs
180 gFat
Full nutrition (34 nutrients)
Calories2277 kcal
Protein89 g
Carbohydrates71 g
Fiber1.8 g
Sugars2 g
Total Fat180 g
Saturated Fat98 g
Monounsaturated Fat54 g
Polyunsaturated Fat8.5 g
Omega-30.3 g
Cholesterol646 mg
Sodium4122 mg
Potassium700 mg
Calcium2075 mg
Iron3.7 mg
Magnesium122 mg
Phosphorus1760 mg
Zinc12 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A677 mcg
Vitamin E4 mg
Vitamin K8.3 mcg
Vitamin B60.5 mg
Vitamin B124.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.5 mg
Folate72 mcg
Choline332 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 47. The excerpt below is the record exactly as published.
two eggs with 5oz. of cheese and half a pint of boiling milk, pour the mixture into a pie-dish and bake for fifteen minutes. This may be turned out if liked, but is better if served in the dish it was cooked in. Cheese d V Italienne. — Half a pound of grated Parmesan cheese, quarter of a pound of mutton suet, 2oz. of boiled and cut-up macaroni
Cook this with the app: pantry check, scaling, and the assistant.