Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
445
Calories
22g
Protein
34g
Fat
13g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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
- one pound of cheese
- one cup of milk
- one teaspoon of dry mustard
- one-half teaspoon of salt
- a small piece of butter in chafing dish
- one well-beaten egg
Directions
1
One pound of cheese, broken in small pieces, one cup of milk (or beer). Mix one teaspoon of dry mustard, one-half teaspoon of salt and a few grains of cayenne pepper and one well-beaten egg. Put a small piece of butter in chafing dish, add cheese and when well melted add milk or beer, then egg with the seasoning. Cook smooth and serve. Do not let it curdle.
2
Mrs. A. A. Knowles.
By Friday club, Yarmouth, Mass. [from old catalog] ·
Recipe sourced from
internet_archive