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Cheese Diablotins
From The new practical housekeeping, 1890
Serves 6
An excellent dish.
Presented as published in 1890. 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
388Calories
28 gProtein
13 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories388 kcal
Protein28 g
Carbohydrates13 g
Fiber0 g
Sugars1.2 g
Total Fat29 g
Saturated Fat13 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol203 mg
Sodium1379 mg
Potassium220 mg
Calcium713 mg
Iron1.1 mg
Magnesium34 mg
Phosphorus569 mg
Zinc3.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A232 mcg
Vitamin E0.7 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline112 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 105. The excerpt below is the record exactly as published.
Cheese Diablotins. — Put a gill milk in a stewpan, with two tablespoons butter; when boiling, stir in two tablespoons flour, keep stirring over the fire until the bottom of the stew- pan is dry, then add four eggs by degrees, and a _^__^^_ pound grated cheese ; mix well, season with pep- Dimbtouns. per. Salt, and cayenne, rather highly, mold the paste into balls with the forefino:er against the side of the stewpan containing it, drop them into hot lard ; fry of a nice light brown, and serve very hot; a quarter of this quantity may of course be made. An excellent dish. ^ 180 CHEESE. Cheese Fingers, — Roll oie paste out thin and cut into strips about four inches long and one and one-half wide; strew each thickly with grated cheese, season with pepper
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Cook this with the app: pantry check, scaling, and the assistant.