Creamed Cheese
From Household science and arts, 1913
Presented as published in 1913. 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
695Calories
36 gProtein
38 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories695 kcal
Protein36 g
Carbohydrates38 g
Fiber1.2 g
Sugars13 g
Total Fat45 g
Saturated Fat24 g
Monounsaturated Fat10 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol154 mg
Sodium932 mg
Potassium500 mg
Calcium1049 mg
Iron1.7 mg
Magnesium65 mg
Phosphorus754 mg
Zinc5.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A423 mcg
Vitamin E1 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B122.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)2.7 mg
Folate73 mcg
Choline86 mg
Caffeine0 mg
Water268 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 26. The excerpt below is the record exactly as published.
CREAMED CHEESE Creamed cheese may be made as in No. 78, but using 1 c. milk and one beaten egg.
Cook this with the app: pantry check, scaling, and the assistant.