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Cheese Mixture

Name: Cheese Mixture
Yield: 2 servings
Ingredients: two tablespoonfuls of cheese; one small shallot or onion; the yolk of an egg; salt; pepper; mustard

From Banquets of the nations, 1911

Serves 2

Presented as published in 1911. 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

67Calories

5 gProtein

2 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories67 kcal

Protein4.8 g

Carbohydrates1.7 g

Fiber0.3 g

Sugars0.7 g

Total Fat4.5 g

Saturated Fat2 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol99 mg

Sodium77 mg

Potassium61 mg

Calcium61 mg

Iron0.5 mg

Magnesium6.2 mg

Phosphorus82 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C1.1 mg

Vitamin A60 mcg

Vitamin E0.3 mg

Vitamin K0.3 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate16 mcg

Choline74 mg

Caffeine0 mg

Water35 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 266. The excerpt below is the record exactly as published.

two tablespoonfuls of cheese, one small shallot or onion cooked and chopped, salt, pepper, mustard, and the yolk of an egg

Cook this with the app: pantry check, scaling, and the assistant.