vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Savory
From San Rafael cook book, 1906, 1906
Serves 2
Serves 2 persons.
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
157Calories
12 gProtein
4 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories157 kcal
Protein12 g
Carbohydrates3.8 g
Fiber0 g
Sugars0.2 g
Total Fat12 g
Saturated Fat5.2 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol123 mg
Sodium533 mg
Potassium91 mg
Calcium268 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus232 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate13 mcg
Choline78 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 2 servings.
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 SAVORY— <IVIrs. Thos. Menzies. (2 persons) Ptit the yolk of 1 egg in a pan, add a little butter, about a teaspoon of milk, pepper, salt and cayenne to taste. Then 2 oz. grated cheese
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