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Swiss Cheese Savoury
From Cookery for every household, 1914
Serves 2
Presented as published in 1914. 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
32Calories
0 gProtein
2 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein0.4 g
Carbohydrates1.6 g
Fiber0 g
Sugars1 g
Total Fat2.8 g
Saturated Fat1.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Cholesterol9.5 mg
Sodium1 mg
Potassium18 mg
Calcium13 mg
Iron0 mg
Magnesium1.4 mg
Phosphorus11 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline2.1 mg
Caffeine0 mg
Water7.7 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 798. The excerpt below is the record exactly as published.
Swiss Cheese Savoury (Biscuits & la Suisse) \ cream cheese (petit Suisse). 1 or 2 table-sps. whipped cream. Cayenne and salt. Small Parmesan biscuits. Watercress. Sieved yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.