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Cheese Fatties
From The Rural cook book, 1907
Serves 1
These will keep several days, but are better fresh.
Presented as published in 1907. 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
785Calories
43 gProtein
32 gCarbs
65 gFat
Full nutrition (33 nutrients)
Calories785 kcal
Protein43 g
Carbohydrates32 g
Fiber0.1 g
Sugars24 g
Total Fat65 g
Saturated Fat31 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30.2 g
Cholesterol203 mg
Sodium958 mg
Potassium836 mg
Calcium1406 mg
Iron0.7 mg
Magnesium92 mg
Phosphorus1026 mg
Zinc6.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A514 mcg
Vitamin E1.1 mg
Vitamin K2.8 mcg
Vitamin B60.4 mg
Vitamin B123.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.1 mg
Folate37 mcg
Choline87 mg
Water476 g
As published
This recipe was extracted from The Rural cook book (1907), page 141. The excerpt below is the record exactly as published.
Cheese Fatties.— When making pies line a number of patty pans with thin paste and bake. These will keep several days, but are better fresh. Grate one-fourth pound cheese and add one pint milk, one tablespoon flour, one-half teaspoon mustard or one dessertspoon prepared mustard, one tablespoon butter and salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.