Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
828
Calories
28g
Protein
30g
Fat
109g
Carbs
What these numbers assume — 7 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 tablespoon of butter in chafing dish
- one-half cups of cheese cut in small pieces
- two cups of bread crumbs that have been softened in two cups of milk
- two cups of milk
- one-half teaspoon of mustard
- salt
- mustard
- pepper
Directions
1
Melt one tablespoon of butter in chafing dish, add and cook smooth one and one-half cups of cheese cut in small pieces. Mix two cups of bread crumbs that have been softened in two cups of milk, with a beaten egg, pinch of salt, one-half teaspoon of mustard, pinch of red pepper. Then add this to the chafing dish contents and cook smooth. Serve on toast or crackers.
2
Mrs. A. A. Knowles.
By Friday club, Yarmouth, Mass. [from old catalog] ·
Recipe sourced from
internet_archive