Cheese Sauce
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
If the cheese is of the right sort, the egg may not be necessary.
Presented as published in 1904. 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
3485Calories
174 gProtein
53 gCarbs
289 gFat
Full nutrition (34 nutrients)
Calories3485 kcal
Protein174 g
Carbohydrates53 g
Fiber2.2 g
Sugars25 g
Total Fat289 g
Saturated Fat166 g
Monounsaturated Fat72 g
Polyunsaturated Fat13 g
Omega-31.3 g
Cholesterol1075 mg
Sodium15133 mg
Potassium1556 mg
Calcium7933 mg
Iron6.9 mg
Magnesium302 mg
Phosphorus5150 mg
Zinc24 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D69 mcg
Vitamin C1.3 mg
Vitamin A2802 mcg
Vitamin E8.6 mg
Vitamin K30 mcg
Vitamin B60.7 mg
Vitamin B1214 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.5 mg
Niacin (B3)1.8 mg
Folate53 mcg
Choline344 mg
Caffeine0 mg
Water398 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 59. The excerpt below is the record exactly as published.
half a teacupful of Bass's ale and bring it to the boiling point. Add two pounds of rich American cheese, grated, stirring constantly ; season with six teaspoonfuls of dry mustard and a shake or two of cayenne pepper. When it is smooth and creamy pour over hot toast. An egg beaten up
Cook this with the app: pantry check, scaling, and the assistant.