Cheese Ramekins

Name: Cheese Ramekins
Ingredients: four tablespoonfuls of cracker crumbs; one-half cup of milk; four tablespoonfuls of grated cheese; two tablespoonfuls of olive oil; one-fourth teaspoonful dry mustard; cayenne to taste; salt to taste; the yolks of two eggs; the whites of three eggs

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

673Calories

47 gProtein

35 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories673 kcal

Protein47 g

Carbohydrates35 g

Fiber0.8 g

Sugars7 g

Total Fat37 g

Saturated Fat19 g

Monounsaturated Fat31 g

Polyunsaturated Fat8 g

Omega-30.3 g

Cholesterol971 mg

Sodium938 mg

Potassium622 mg

Calcium567 mg

Iron5.9 mg

Magnesium65 mg

Phosphorus847 mg

Zinc5.3 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D6.2 mcg

Vitamin C0.1 mg

Vitamin A508 mcg

Vitamin E3 mg

Vitamin K1.4 mcg

Vitamin B60.5 mg

Vitamin B123.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)2 mg

Folate160 mcg

Choline768 mg

Caffeine0 mg

Water307 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 67. The excerpt below is the record exactly as published.

CHEESE RAMEKINS. Put four tablespoonfuls of cracker crumbs with one-half cup of milk on to boil. Stir until smooth; then add four tablespoonfuls of grated cheese, two tablespoonfuls of olive oil and stir over the fire for one minute. Take off, add one-fourth teaspoonful dry mustard, cayenne and salt to taste, and the yolks of two eggs. Beat the whites of three eggs

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