Cheese with Tomato and Corn

Name: Cheese with Tomato and Corn
Ingredients: i tbsp. butter; 2 c. grated cheese; f c. corn; i pimento; c. tomato puree; 2 egg yolks; i tsp. salt; tsp. paprika

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

1320Calories

84 gProtein

63 gCarbs

92 gFat

Full nutrition (34 nutrients)

Calories1320 kcal

Protein84 g

Carbohydrates63 g

Fiber6.3 g

Sugars17 g

Total Fat92 g

Saturated Fat38 g

Monounsaturated Fat16 g

Polyunsaturated Fat3 g

Omega-30.3 g

Cholesterol243 mg

Sodium6621 mg

Potassium1282 mg

Calcium2175 mg

Iron3.2 mg

Magnesium149 mg

Phosphorus1706 mg

Zinc12 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A582 mcg

Vitamin E3.5 mg

Vitamin K5 mcg

Vitamin B60.5 mg

Vitamin B123.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)2.9 mg

Folate15 mcg

Choline35 mg

Caffeine0 mg

Water296 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 46. The excerpt below is the record exactly as published.

Cheese with Tomato and Corn Ingredients : i tbsp. butter 2 c. grated cheese f c. corn i pimento \ c. tomato puree 2 egg yolks i tsp. salt \ tsp. paprika

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