Scalloped Cheese

Name: Scalloped Cheese
Ingredients: Take four slices of bread; one-quarter pound cheese; four well-beaten eggs; three cups of milk; some salt; some pepper

From The National home cook book, 1900

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

1511Calories

87 gProtein

97 gCarbs

85 gFat

Full nutrition (34 nutrients)

Calories1511 kcal

Protein87 g

Carbohydrates97 g

Fiber2.8 g

Sugars43 g

Total Fat85 g

Saturated Fat43 g

Monounsaturated Fat22 g

Polyunsaturated Fat8.2 g

Omega-30.5 g

Cholesterol945 mg

Sodium1876 mg

Potassium1600 mg

Calcium2066 mg

Iron7.7 mg

Magnesium174 mg

Phosphorus1789 mg

Zinc11 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A912 mcg

Vitamin E3.3 mg

Vitamin K3.3 mcg

Vitamin B61 mg

Vitamin B126.9 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.7 mg

Niacin (B3)6.7 mg

Folate118 mcg

Choline718 mg

Caffeine0 mg

Water881 g

As published

This recipe was extracted from The National home cook book (1900), page 26. The excerpt below is the record exactly as published.

SCALLOPED CHEESE—tTake four slices of bread, remove the crust, and butter each slice and put in a buttered bakin ‘dish in layers. Then chop one-quarter pound cheese an sprinkle over it some salt and pepper. Mix four well-beaten: eggs with three cups of milk

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