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Scalloped Cheese
From The complete cook book, 1900
Serves 3
Good for dinner or luncheon.
Presented as published in 1900. 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
492Calories
23 gProtein
44 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein23 g
Carbohydrates44 g
Fiber1.5 g
Sugars13 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat6 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol101 mg
Sodium593 mg
Potassium471 mg
Calcium629 mg
Iron2.1 mg
Magnesium52 mg
Phosphorus490 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A239 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.5 mg
Folate78 mcg
Choline100 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 73. The excerpt below is the record exactly as published.
SCALLOPED CHEESE. This is a fine dinner course as well as luncheon. Take three slices of stale bread, and grate fine a quar- ter of a pound of good cheese, lay the bread in layers in a baking dish, sprinkle well with the cheese, salt and paprika until all is used. Mix four beaten eggs with three cups of milk
Cook this with the app: pantry check, scaling, and the assistant.