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Eggs and Cheese
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
215Calories
19 gProtein
1 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories215 kcal
Protein19 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.6 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium213 mg
Potassium207 mg
Calcium84 mg
Iron2.6 mg
Magnesium18 mg
Phosphorus297 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 11. The excerpt below is the record exactly as published.
EGGS AND CHEESE.— Cover well with grated cheese a but- tered flat dish and let the cheese soften in the oven. Break 3 or 4 eggs over it and return to the oven till the eggs are set; put on another grating of cheese and cover with bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.