Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 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 pound cheese
- 2 teaspoons butter
- 2 eggs
- one side only
- mustard
- salt
- cayenne
Directions
1 pound cheese, 2 eggs, i/^ cup milk or cream, 2 teaspoons butter, 'y4 teaspoon mustard, i/i> teaspoon Worcestershire sauce ; put cheese and milk or cream, into upper part of chafing dish ; mix mustard, salt, cayenne and Worcestershire ; add eggs and beat well. When cheese is melted stir in mixture of dry ingredients and egg; then the butter, and stir until it thickens ; stir constantly ; pour over toast or wafers ; brown toast on one side only. Mrs. H. C. Jacobs.
132 THE WARREN COOK BOOK
Mrs. C. D. Crandall