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 |
| Buttermilk | 1 cup (245ml) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- half gallon fresh buttermilk
- one-half cups of boiling sweet milk
- two cups of grated cheese
- three slices of bread
- quarter pound grated cheese
- one pint sweet milk
- one cup of cracker crumbs
- one cup of milk
- a pound of cheese
- one loaf of light bread
- six eggs well beaten
- four eggs
- salt
- pepper
Directions
in a moderate oven half hour. Serve at once. — Mrs. John H. Gary.
Cottage Cheese. — Early in the morning take half gallon fresh buttermilk, set it on the stove and in a few minutes the whey will rise ; pour into akbag and let drip most of the day. The cheese will be solid, but break it up well with a fork. Serve with cream, and pepper and salt, if desired.
Cheese Ramakin. — Take one loaf of light bread, cut length- wise and place in a pan. Over the bread pour one and one-half cups of boiling sweet milk, well seasoned with salt, butter and pepper. Place in stove until thoroughly hot. Have the yolks and whites of six eggs well beaten, to that add two cups of grated cheese and let stand in a warm place until cheese and eggs are thoroughly mixed; pour this souffle over the bread and put in the oven to brown. Cut in blocks and serve while hot. — Mrs. J. E. Mercer.
Scalloped Cheese. — Take three slices of bread, trim off the crust, and lay in a greased baking dish. Sprinkle on it one- quarter pound grated cheese and a little salt. Take four eggs and beat them well (not separately) and add to them one pint sweet milk. Pour this over the bread; put in the oven and bake a few minutes. A delicious dish. — Mrs. C. P. Black.
Cheese Salad in Egg Cases. — Grate one-quarter of a pound of cheese and mix with enough salad dressing to make smooth and creamy. Shell and halve, cutting lengthwise, half a dozen hard boiled eggs, then remove the yolks. Fill the cavities with the cheese mixture. Put the yolks through a potato ricer and sprinkle on to~p the cheese, then dust lightly with salt. Serve on a bed of shredded lettuce.
Cheese Toast. — Pulverize some dry cheese in food cutter; make some sliced toast, spread with butter while hot and then thickly with grated cheese. Place the slices in a hot oven; heat and serve immediately.
Cheese Fondu. — One cup of cracker crumbs, one cup of milk,