Cheese Darioles
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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
329Calories
24 gProtein
4 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories329 kcal
Protein24 g
Carbohydrates3.5 g
Fiber0 g
Sugars0.6 g
Total Fat24 g
Saturated Fat10 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol586 mg
Sodium482 mg
Potassium249 mg
Calcium227 mg
Iron2.7 mg
Magnesium24 mg
Phosphorus402 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A275 mcg
Vitamin E1.7 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline443 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 40. The excerpt below is the record exactly as published.
Cheese Darioles. Make some dariole shapes from good short paste, fill up with the following mixture, and bake in a quick oven till browned. Yolks of two eggs_, white of one, a spoonful of melted butter or cream, two spoonfuls of grated cheese, pinch of potash, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.