Cheese Filling
From A textbook of domestic science for high schools, 1913
Alternatively, spread mixture on rounds of bread and heat in the oven until cheese is melted.
Presented as published in 1913. 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
893Calories
49 gProtein
72 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories893 kcal
Protein49 g
Carbohydrates72 g
Fiber1.4 g
Sugars13 g
Total Fat67 g
Saturated Fat24 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.3 g
Omega-30.2 g
Cholesterol224 mg
Sodium3582 mg
Potassium653 mg
Calcium1426 mg
Iron2.2 mg
Magnesium82 mg
Phosphorus1078 mg
Zinc6.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A387 mcg
Vitamin E0.9 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B123 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)2.8 mg
Folate60 mcg
Choline103 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 76. The excerpt below is the record exactly as published.
Cheese Filling 2 tb. butter \ ts. salt % 3 tb. corn starch Speck cayenne 1 c. milk Make as a white sauce. Cook 10 minutes. Add 1 beaten egg, 1 c. grated cheese
Cook this with the app: pantry check, scaling, and the assistant.