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Cheese Pie
From The Rural cook book, 1907
Serves 1
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
880Calories
51 gProtein
44 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories880 kcal
Protein51 g
Carbohydrates44 g
Fiber1.4 g
Sugars16 g
Total Fat55 g
Saturated Fat28 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.5 g
Omega-30.3 g
Cholesterol506 mg
Sodium1207 mg
Potassium655 mg
Calcium1225 mg
Iron3.9 mg
Magnesium85 mg
Phosphorus993 mg
Zinc6.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A570 mcg
Vitamin E2 mg
Vitamin K2.8 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)3.2 mg
Folate69 mcg
Choline337 mg
Caffeine0 mg
Water351 g
As published
This recipe was extracted from The Rural cook book (1907), page 143. The excerpt below is the record exactly as published.
Cheese Pie. — Cut bread into one-third inch slices, cutting each slice in half. Butter a shallow bakiy dish, put in a layer of bread, then a layer of soft mild cheese, cut in one-eighth inch slices, and sprinkled with salt and paprika or pepper. Beat two eggs slightly and add one cup of milk
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