appetizervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Puffs
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Presented as published in 1885. 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
584Calories
36 gProtein
6 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein36 g
Carbohydrates6.3 g
Fiber0 g
Sugars0.7 g
Total Fat57 g
Saturated Fat24 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol424 mg
Sodium851 mg
Potassium199 mg
Calcium848 mg
Iron1.7 mg
Magnesium41 mg
Phosphorus675 mg
Zinc5.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A478 mcg
Vitamin E1.6 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate65 mcg
Choline221 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 142. The excerpt below is the record exactly as published.
half a pound of any dry, rich cheese. Butter a dozen small paper cases, or little boxes of stiff writing-paper, like those shown farther on in the picture of souffle cases. Put over the fire a thick saucepan containing a gill of water ; add two tablespoonfuls of butter, and, when the water boils, stir in one heaping tablespoonful of flour, and beat the mix- ture until it cleaves away from the sides of the saucepan ; then stir in the grated cheese ; remove the paste thus made from the fire, and let it partly cool ; meantime separate the yolks from the whites of three eggs
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Cook this with the app: pantry check, scaling, and the assistant.