Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| 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
- 1 cup grated cheese
- a pinch of salt
- 1 egg very stiff
- 1 tbs
- 3 tbs
- 3 eggs
- salt
- mustard
- pepper
Directions
Whip white of 1 egg very stiff, add a pinch of salt and dry mustard and red pepper, and sufficient grated cheese to make into little balls. Fry in deep lard and serve hot with any salad. Mrs. Frank T. Corriston.
NEUFCHATEL CHEESE. | lb. cream cheese; piece of butter size of cheese; 1 tbs. of chopped parsley; scant \ cup chopped nuts. Grate cheese and cream with the butter. Mould and turn out. Put \ the walnut meats on top. Mrs. C. H. Frink.
CHEESE SOUFFLE. 3 tbs. butter; 3 tbs. flour; f cup milk; 3 eggs; \ tsp. salt; \ tsp. pepper; 1 cup grated cheese. Put the butter into a saucepan and when hot add the flour and stir until smooth; acfd the milk and seasoning. Cook 2 minutes. Remove to the back of the stove and add the well beaten yolks and the cheese. Set away to cool. When cold add the whites of the eggs beaten to a stiff froth. Turn into a buttered pan and bake from 20 to 25 minutes. Serve immediately. Mrs. Harry Lackore.