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Escalloped Cheese

Name: Escalloped Cheese
Yield: 2 servings
Ingredients: One cupful of cheese, chopped fine; two well-beaten eggs; one cupful of milk; one cupful of cracker crumbs; one-half of a salt-spoonful of salt

From The national course in home economics, 1917

Serves 2

Presented as published in 1917. 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

568Calories

27 gProtein

54 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories568 kcal

Protein27 g

Carbohydrates54 g

Fiber1.5 g

Sugars6.4 g

Total Fat27 g

Saturated Fat14 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol250 mg

Sodium2876 mg

Potassium357 mg

Calcium544 mg

Iron3.6 mg

Magnesium48 mg

Phosphorus509 mg

Zinc3.4 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A276 mcg

Vitamin E1.2 mg

Vitamin K1.5 mcg

Vitamin B60.2 mg

Vitamin B121.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.5 mg

Folate112 mcg

Choline180 mg

Caffeine0 mg

Water168 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 125. The excerpt below is the record exactly as published.

ESCALLOPED CHEESE. One cupful of cheese, chopped fine, two well-beaten eggs, one cupful of milk, one cupful of cracker crumbs, one-half of a salt-spoonful of salt

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