Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| 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 cup of bread crumbs into one cup of milk to soak fif- teen minutes
- one cup of grated cheese
- one-half teaspoonful of salt
- one tablespoonful of worcestershire sauce
- a piece of butter size of a walnut in the chafing dish
- one cup of milk to soak fif- teen minutes
- one egg beaten up
Directions
Put one cup of bread crumbs into one cup of milk to soak fif- teen minutes. Take a piece of butter size of a walnut in the chafing dish (or spider). When the butter is melted _ put the bread crumbs and milk in the chafing dish. When this is well mixed put in one cup of grated cheese. When this is melted put in one-half teaspoonful of salt and one egg beaten up. When it grows thick (as it will when the egg has cooked up hard), take it off from the heat and pour in one tablespoonful of Worcestershire sauce. Serve on crackers, toasted.
Caroline R. Pujsifer.