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Cheese Patties
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
361Calories
18 gProtein
43 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories361 kcal
Protein18 g
Carbohydrates43 g
Fiber2.8 g
Sugars4.5 g
Total Fat20 g
Saturated Fat5.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol222 mg
Sodium1745 mg
Potassium230 mg
Calcium250 mg
Iron3.8 mg
Magnesium38 mg
Phosphorus272 mg
Zinc2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A127 mcg
Vitamin E0.7 mg
Vitamin K6.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.8 mg
Folate87 mcg
Choline158 mg
Caffeine0 mg
Water62 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 212. The excerpt below is the record exactly as published.
Cheese Patties. Line some patty-pans with cheese pastry, and fill them three parts full with the following mixture: Place two ounces of finely-grated breadcrumbs in a bowl, and mix into them one raw egg and a tablespoonful of milk; then add two tablespoon- fuls of finely-grated cheese, and two teaspoonfuls of butter, one teaspoonful of made mustard, half a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.