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Cheese Ramekins
From San Rafael cook book, 1906, 1906
Serves 1
Serve immediately.
Presented as published in 1906. 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
771Calories
51 gProtein
42 gCarbs
65 gFat
Full nutrition (32 nutrients)
Calories771 kcal
Protein51 g
Carbohydrates42 g
Fiber1.3 g
Sugars8.9 g
Total Fat65 g
Saturated Fat7.4 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol104 mg
Sodium851 mg
Potassium310 mg
Calcium542 mg
Iron2.1 mg
Magnesium41 mg
Phosphorus385 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.2 mcg
Vitamin A108 mcg
Vitamin E5.9 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)2.9 mg
Folate1.8 mcg
Choline26 mg
Water321 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 41. The excerpt below is the record exactly as published.
CHEESE RAMEKINS— Mrs. C. A. Thayer. 4 tablespoons grated cheese, % cup milk, 2 tablespoons butter, 2 ozs. of bread, yolks of 2 eggs, Whites of 3, cayenne and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.