School Cheese Recipe

Name: School Cheese Recipe
Ingredients: 1 level tsp. butter; 1 level tsp. flour; 1 tbsp. milk; 1 tbsp. cheese; 1 spk. salt; { egg (beaten separately)

From Domestic science (Clark, Cornell home economics), 1911

This recipe is a simplified version of the Cheese Souffle.

Presented as published in 1911. 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

44Calories

2 gProtein

3 gCarbs

6 gFat

Full nutrition (31 nutrients)

Calories44 kcal

Protein2.2 g

Carbohydrates2.9 g

Sugars0.8 g

Total Fat6.3 g

Saturated Fat1.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol19 mg

Sodium47 mg

Potassium32 mg

Calcium64 mg

Iron0.2 mg

Magnesium4.2 mg

Phosphorus47 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin A24 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate5.5 mcg

Choline2.7 mg

Water17 g

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 24. The excerpt below is the record exactly as published.

1 level tsp. butter, 1 level tsp. flour, 1 tbsp. milk, 1 tbsp. cheese, 1 spk. salt, { egg (beaten separately)

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