Watronskis

Name: Watronskis
Ingredients: a cupful of any delicate cheese; a spoonful of butter; a pinch of mace; a salt-spoonful of salt; one whole egg; two yolks; one spoonful of flour

From In foreign kitchens, 1893

Presented as published in 1893. 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

649Calories

43 gProtein

10 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories649 kcal

Protein43 g

Carbohydrates9.6 g

Fiber0 g

Sugars0.9 g

Total Fat59 g

Saturated Fat24 g

Monounsaturated Fat13 g

Polyunsaturated Fat4 g

Omega-30.2 g

Cholesterol689 mg

Sodium864 mg

Potassium297 mg

Calcium790 mg

Iron3.2 mg

Magnesium47 mg

Phosphorus763 mg

Zinc5.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A554 mcg

Vitamin E2.3 mg

Vitamin K2.8 mcg

Vitamin B60.3 mg

Vitamin B122.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.7 mg

Folate104 mcg

Choline441 mg

Caffeine0 mg

Water154 g

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 34. The excerpt below is the record exactly as published.

Watronskis. Grate a cupful of any delicate cheese, and add a spoonful of butter, a pinch of mace, and a salt-spoonful of salt. Add to this one whole egg and two yolks, with one spoonful of flour

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