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Cheese Imps
From The thorough good cook, 1895
Serves 6
Half of this quantity may be made.
Presented as published in 1895. 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
377Calories
27 gProtein
8 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories377 kcal
Protein27 g
Carbohydrates8.4 g
Fiber0 g
Sugars1.1 g
Total Fat34 g
Saturated Fat14 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol217 mg
Sodium787 mg
Potassium178 mg
Calcium716 mg
Iron1 mg
Magnesium33 mg
Phosphorus548 mg
Zinc3.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A256 mcg
Vitamin E0.8 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate26 mcg
Choline112 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 212. The excerpt below is the record exactly as published.
Cheese Imps. Put a gill of milk into a stew-pan, with two ounces of butter; when boiling, stir in two spoonfuls of flour, and keep stirring over the fire until the bottom of the pan is dry, then add by degrees four eggs, half a pound of Gruyere and half a pound of grated Parmesan cheese ; mix weU in, season with pepper, salt, and cayenne
Cook this with the app: pantry check, scaling, and the assistant.