Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
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
- four ounces of butter
- two ounces of parmesan cheese
- ten pieces
- two ounces of grated american
- a pinch of red pepper
- a gill of milk
- an ounce of butter
- five eggs
- pepper
Directions
four ounces of butter, two ounces of Parmesan cheese, an egg, a pinch of red pepper, and a gill of milk, which you have added little by little. Mix all well together, roll the paste out about an eighth of an inch thick, cut it in strips a quarter of an inch wide and six inches long, and send to a moderate oven until colored a light brown. Divide them in bundles of ten pieces each, around which tie very narrow ribbons of different colors. Serve very hot.
518. Cheese Souffles. Put in a bowl two ounces of grated American and the same of Gruyere cheese. Mix well with them the yolks of five eggs. Beat the whites of your eggs until very stiff, mix an ounce of butter with your eggs and cheese, then stir in lightly the whites of your eggs. Pour your mixt- ure into small paper cases, send them to a gentle oven for about ten minutes, and serve instantly.