appetizer

Cheese Puffs

Name: Cheese Puffs
Ingredients: 2 ozs. Gruyere cheese; a tea-spoonful of grated horseradish; a pinch of cayenne; the white of an egg whisked stiffly; enough fine bread crumbs to bind the mixture

From The paper-bag cookery manual, 1911

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

242Calories

19 gProtein

2 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories242 kcal

Protein19 g

Carbohydrates2.1 g

Fiber0.2 g

Sugars0.4 g

Total Fat18 g

Saturated Fat10 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol53 mg

Sodium126 mg

Potassium53 mg

Calcium507 mg

Iron0.1 mg

Magnesium20 mg

Phosphorus327 mg

Zinc2.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C1.2 mg

Vitamin A166 mcg

Vitamin E0.3 mg

Vitamin K0.9 mcg

Vitamin B60 mg

Vitamin B121.7 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Folate8 mcg

Choline8.1 mg

Caffeine0 mg

Water51 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 47. The excerpt below is the record exactly as published.

Cheese Puffs. Grate 2 ozs. Gruyere cheese, put it into a basin and mix with it a tea-spoonful of grated horseradish, a pinch of cayenne, the white of an egg whisked stiffly ; stir in enough fine bread crumbs to bind the mixture

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