Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup water
- 1/2 cup butter or margarine
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 1 cup swiss cheese, Shredded (4 oz.)
- 1/4 cup parmesan cheese, Shredded (1 oz.)
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh dill, chopped or 1 teaspoon dill weed, chopped
- 1 tablespoon fresh chives, chopped or 1 teaspoon dried chives, chopped
- =
Directions
In 2-quart saucepan, heat 1 cup water, butter and salt to a boil.
Remove from heat and add flour all at once, beating until smooth.
Return saucepan to medium heat; cook, stirring constantly, until dough becomes stiff and pulls away from sides of pan, about 5 minutes.
Remove from heat and beat in eggs, one at a time. Stir in 2/3 cup Swiss cheese, Parmesan cheese, parsley, dill and chives.
Lightly grease one or two baking sheets.
Drop heaping tablespoon of dough onto baking sheet, forming one 15 inch or two 8-inch rings, with dough barely touching.
Sprinkle with rema ining 1/3 cup Swiss cheese. Bake at 425 degrees F 25 minutes or until puffed and golden brown.
Serve warm.