Cheese Tartelettes

Name: Cheese Tartelettes
Ingredients: three ounces of rarebit cheese; three heaping tablespoonfuls of Parmesan cheese; two whole eggs; the yolk of one egg; one-half a pint of cream; a tablespoonful of melted butter

From Louis' every woman's cook book, 1910

Serve on a folded napkin.

Presented as published in 1910. 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

1089Calories

29 gProtein

12 gCarbs

113 gFat

Full nutrition (34 nutrients)

Calories1089 kcal

Protein29 g

Carbohydrates12 g

Fiber0 g

Sugars0.6 g

Total Fat113 g

Saturated Fat55 g

Monounsaturated Fat24 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol845 mg

Sodium558 mg

Potassium468 mg

Calcium378 mg

Iron2.7 mg

Magnesium38 mg

Phosphorus540 mg

Zinc3.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A278 mcg

Vitamin E1.7 mg

Vitamin K6.4 mcg

Vitamin B60.3 mg

Vitamin B121.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.3 mg

Folate72 mcg

Choline443 mg

Caffeine0 mg

Water257 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 54. The excerpt below is the record exactly as published.

CHEESE TARTELETTES ^ Line with puff -paste some small, flat tin tartelette moulds two and one-half inches in diameter by one inch deep. Cut three ounces of rarebit cheese into small dice and have ready three heaping tablespoonfuls of Parmesan cheese. Beat two whole eggs and the yolk of one egg with one- half a pint of cream, add the cheese, salt, white pepper, a pinch of Cayenne, a little grated nutmeg, and a tablespoon- ful of melted butte

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