Cheese Seallop

Name: Cheese Seallop
Ingredients: Cook 1 cup bread crumbs; 1 cup milk; 1 tablespoon butter; 1 cup grated cheese; 4 teaspoon salt; a dash of Pure Gold black pepper; Beat 2 eggs separately

From Blue Ribbon and Pure Gold cook book, 1905

Presented as published in 1905. 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

1228Calories

71 gProtein

105 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories1228 kcal

Protein71 g

Carbohydrates105 g

Fiber4.9 g

Sugars19 g

Total Fat68 g

Saturated Fat28 g

Monounsaturated Fat14 g

Polyunsaturated Fat5.9 g

Omega-30.2 g

Cholesterol539 mg

Sodium3738 mg

Potassium942 mg

Calcium1631 mg

Iron7.5 mg

Magnesium130 mg

Phosphorus1396 mg

Zinc9.2 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A515 mcg

Vitamin E1.9 mg

Vitamin K9.5 mcg

Vitamin B60.5 mg

Vitamin B124.2 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.6 mg

Niacin (B3)7.6 mg

Folate170 mcg

Choline370 mg

Caffeine0 mg

Water328 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 88. The excerpt below is the record exactly as published.

Cheese Seallop—Cook 1 cup bread crumbs in 1 cup milk until hot and smooth, then add 1 tablespoon butter, 1 cup grated cheese, 4 teaspoon salt, and a dash of Pure Gold black pepper, then cook a minute longer. Beat 2 eggs separately

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